An Indian dish with flavorful fried onions, savory herbs, and mouthwatering spices is called chicken bhuna. Enjoy with naan bread and freshly made basmati rice.
- 2 tablespoons vegetable oil
- 3 medium onions, finely chopped
- 1 teaspoon salt
- 4 cloves garlic, crushed
- 1 tablespoon minced fresh ginger
- 1/4 cup hot water
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 medium tomatoes, chopped
- 2 green chiles, halved lengthways (Optional)
- 2 skinless, boneless chicken breast halves, cubed
- 1 teaspoon curry paste, such as Patak’s
- 1/4 cup fresh cilantro leaves, chopped
Method of Chicken Bhuna
In a nonstick pan, heat the oil over high heat. When the onion has softened, about 5 minutes, add salt and continue to simmer and stir.
Stir in ginger and garlic until fragrant over low heat. Add heated water; cover, and simmer for about 5 minutes while stirring regularly for the water to evaporate.
Add the chili powder, ground coriander, cumin, and turmeric; stir and simmer over high heat for 5 minutes, or until the spices are fragrant. Add tomatoes and green chiles after stirring; cover and simmer for 5 minutes on low heat.
Add the chicken; cook and stir over high heat for 5 to 7 minutes, or until browned. Stir in the curry paste; turn the heat down to low, cover the pan, and cook for about 5 minutes, or until the chicken is thoroughly cooked. Verify the seasoning and add some cilantro that has just been chopped.