I am always trying out different and new curry recipes as it’s one of my favourite things to cook and eat! Cooking curries from scratch isn’t as hard as it may seem. Once you have bought a few commonly used spices such as cumin, paprika, garam masala etc, all you have to do is add different meats and or vegetables and tweak the spices to taste to come up with your own different curries. It really is a versatile thing to cook, this is why I love it!
This Chicken Bhuna recipe was inspired by my latest Gousto delivery. I tweaked the recipe a little to my taste as I like quite a spicy curry myself.
A number of my followers on social media have tried and tested this recipe and they LOVE it! I hope that you do too! Please share your pictures and your verdict with me if you do make it 🙂
- 1 Brown Onion
- 1/2 Tsp Ground Fenugreek
- 1 Tsp Ground Paprika
- 1 Garlic Clove
- 1 Tsp chilli flakes
- 250g Cherry Tomatoes
- 1 Large British Chicken Breast Fillet
- 1 Tbsp Garam Masala
- 100g Basmati Rice
- 1 Tbsp Tomato Paste
- 5g Coriander
- 2 Mini Coriander Naans
- Chicken Stock Cube
- Add the basmati rice and 250ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
- Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Tip: this is to warm your naans later! Alternatively, you can just pop them in the toaster. Peel and slice the brown onion. Cut the cherry tomatoes in half, then peel and finely chop (or grate) the garlic. Boil a kettle.
- Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion with a generous pinch of salt and cook for 3-4 min or until starting to soften. Once softened, add the chopped cherry tomatoes to the pan and cook for 3-4 min further or until starting to break up.
- Meanwhile, dissolve the chicken stock cube[s] and tomato paste in 200ml boiled water. Cut the chicken breast into large bite-sized pieces.
- Once the tomatoes have broken up, add the chopped garlic, garam masala, ground fenugreek and ground paprika and cook for 1 min further or until fragrant.
- Add the chicken to the pan with the stock and cook for 10-15 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your chicken bhuna.
- Meanwhile, chop the coriander finely. Add the mini coriander naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through (or just pop them in the toaster until warm!)
- Serve the chicken bhuna with the rice and warmed naan bread to the side. Garnish with the chopped coriander. Enjoy!
Please give me your feedback if you give this a go 🙂