Chicken Bhuna Curry (version 2) Recipe

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Chicken Bhuna Curry (version 2) Recipe - Serves 4

Taste Rating = 6 Heat Rating = Mild

Ingredients

3 tablespoons (45ml) cooking oil
2 medium onions, peeled and finely sliced
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) piece fresh ginger root, peeled and grated
2 fresh green chillies, peeled and finely chopped
6 green cardamom pods, lightly crushed
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) ground coriander
1 teaspoon (5ml) fennel seeds
3 tablespoons (45ml) lemon juice
900g (2 lbs) boneless and skinless chicken breasts, cut into 1cm (1/2 inch) cubes
400g (14 oz) can of chopped tomatoes
1/2 teaspoon (2.5ml) salt

Method

Heat the oil in a large frying pan over a medium heat
Add the onions and saute until soft and golden (10-12 minutes), turning often
Add the garlic, ginger and chillies, mix well and cook for 2 minutes, stirring most of the time
Add the cardamom pods, cumin, coriander and fennel seeds, mix well and cook for 1 minute, stirring most of the time
Add the lemon juice and chicken cubes, mix well and cook for 2 minutes, stirring a couple of times
Add the chopped tomatoes and salt and mix well
Add 1/2 cup (125ml or 4 fl oz) water, mix well, bring the curry to a simmer and simmer for 15 minutes, stirring every few minutes
Serve hot on basmati rice

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Recipe submitted by S Loma on 4 May 2012

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