I can’t get enough curry recipes into my repertoire. We all love curry in our family even the children so I’m forever making it and experimenting with new versions. It’s such an easy dinner to make and share when you have a get together.
This chicken bhuna is rich, spicy and packed with flavour. Serving with mango chutney is compulsory along with some fluffy naan breads and basmati rice. I leave it all on the side and everyone helps themselves. Some more so than others!
1 medium onion – diced
4 chicken breasts – chopped into pieces
3 cloves garlic – minced
Tin of chopped tomatoes
1 tablespoon tomato pureé
1 tablespoon curry powder
1 tablespoon garam masala
1 teaspoon ground cumin
2 teaspoons chilli powder
Glug of ground nut oil
1 teaspoon ground ginger
Pan fry your diced onions in ground nut oil for a minute over a low heat. Add your spices and garlic. Cook your onions low and slow until fully softened. This part really helps enhance the flavour of the curry.
Add your tomatoes and tomato pureé and simmer for half an hour or so. Add your chicken pieces and simmer for another 20 minutes until fully cooked through.