Chicken bhuna

This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent chicken bhuna

Prep:15 mins
Cook:50 mins

Serves 6
Easy

Nutrition per serving

kcal 350
fat 21g
saturates 4g
carbs 8g
sugars 5g
fibre 2g
protein 30g
salt 0.43g

Ingredients

2 medium onions, finely chopped
100ml olive oil
2 tsp ginger purée
2 tsp garlic purée
4 tsp mild curry powder
1 tsp ground turmeric
1 tsp chilli powder
800g skinless boneless chicken thighs, diced
100ml natural yogurt
4 tbsp tomato purée
2 tsp garam masala

Method

To make the onion purée, bring a small pan of water to the boil and add half the chopped onions. Boil them for 5 mins until soft, 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 remaining chopped onions and reduce to a low heat. Cook the onions slowly and gently for 15-20 mins until golden brown in colour.
Make a paste of ginger purée, garlic purée, curry powder, tumeric powder, chilli powder and a splash of water. Add to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken and stir in well.
Mix the yogurt, tomato purée and onion purée together in a jug with 800ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 - 20 mins. Stir occasionally.
Finally sprinkle in the garam masala and stir in well for the final 2 mins before serving.