Chicken bhuna recipe
Chicken Bhuna recipe
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|1 large||onion, roughly chopped|
|4 clove(s)||garlic, roughly chopped|
|2 ½||cm fresh root ginger, roughly chopped|
|3 tbsp||vegetable ghee|
|8||dried curry leaves, crumbled|
|1 tsp||black mustard seeds|
|4||chicken breasts, skinless, boneless, cut into bite-size pieces|
|For the spice mix:|
|1 tbsp||medium/hot curry powder|
|1 tsp||garam masala|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
Blend onion, garlic and ginger into a paste.
Heat ghee in a large heavy-based saucepan, add mustard seeds and curry leaves and cook for 1 minute over a low heat.
Add paste and cook for 5 minutes, stirring frequently.
Add spice mix and cook, stirring, for 2 minutes.
Aadd chicken, salt and water, increase heat to low-medium and cook, stirring, for 5 minutes.
Lower heat so that you get a fast simmer and cook, stirring occasionally, for about 5 minutes or until chicken is cooked through and the sauce is thick. Serve with boiled rice.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Chicken bhuna recipe
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