Chicken bhuna
This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna
- 3 medium onions2 finely chopped, 1 roughly chopped
- 100ml vegetable oil
- 1 tbsp ginger and garlic purée
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 1 tsp chilli powder
- 800g chicken thighsdiced
- 100ml natural yogurt
- 4 tbsp tomato purée
- 2 tsp garam masala
Nutrition: per serving
- kcal350
- fat21g
- saturates4g
- carbs8g
- sugars5g
- fibre2g
- protein30g
- salt0.43g
Method
step 1
To make the onion purée, bring a small pan of water to the boil and add half the roughly chopped onion. Boil until soft (about 10 mins), drain and puree with a hand blender or mini food processor.
step 2
Heat a large saucepan on a high heat. Once it's hot add the oil and finely chopped onions and reduce to a low heat. Cook the onions slowly and gently until golden brown in colour, and season.
step 3
Add the ginger and garlic purée, curry powder, turmeric, chilli powder and a splash of water to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken thighs and stir in well.
step 4
Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
step 5
Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.