Chicken Bhuna

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Step 1.

Grate a large thumb of ginger. Finely chop your cloves of garlic, green chillies and brown onions.

Step 2.

Fry the garlic, green chillies and ginger in a pan for 1 minute. Add your chopped onions and fry on a medium heat until soft.

Step 3.

Add your cumin, ground coriander, garam masala and turmeric. Then, add your diced chicken thighs.

Step 4.

Once the meat has browned add the tins of chopped or plum tomatoes. Fill the empty tins halfway with water and pour that into the curry.

Step 5.

Turn the curry onto a medium heat, and let it bubble away for 15 minutes, or until it is thick and the chicken is cooked through.

Step 6.

Serve on steaming hot basmati rice. Enjoy!

Keep the curry bubbling away until you have a thick sauce.

400g Basmati Rice
2 Green Chillies
2 Brown Onions
2 Cloves of Garlic
Knob of Ginger
800g Chopped Tomatoes (2 Tins)
8 Boneless, Skinless Chicken Thighs
2 1/2 Tsp Garam Masala
2 Tsp Ground Coriander
2 Tsp Cumin
1 Tsp Turmeric
Olive Oil