Curry - Chicken Bhuna


Heat the oil in a large pan, add the garlic and ginger pastes and cook for 1 minute.

Reduce the heat and gradually stir in the yogurt then add the cumin seeds, coriander seeds, turmeric, red chili powder and salt stirring constantly.

Add the chicken and simmer over a very low heat until all the yogurt has been absorbed.

Meanwhile, cut the onions into 2.5cm/1inch pieces then add to the pan and cook for 3-4 minutes.

Add the tomatoes, mix well and cook for a further 5 minutes.


Chicken Breasts Cut 1 Inch Pieces 675g/1 ½
Chilli Powder 1 Teaspoon
Salt 1 Teaspoon
Termeric ½ Teaspoon
Coriander Seeds 1 Teaspoon
Cumin Seeds 1 Teaspoon
Natural Yoghurt 200g/7oz
Ginger Paste 2 Teaspoons
Garlic Paste 2 Teaspoons
Vegetable Oil 120ml/4fl.oz.
Onion 1 Large
Tomatoes Chopped 5
Corriander - Chopped To Garnish As Required

Hints 'n' Tips

To serve - transfer to a heated serving dish and garnish with chopped coriander.

See How To Cook Your Favourite Curry Recipes at:


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