Chicken Bhuna Curry Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.

Steps:

• In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
• Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
• Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
• Season with salt and pepper to taste and add the cilantro.