Chicken Bhuna

Chicken Bhuna

Recipe from BBC Good Food. A lighter version of this takeaway favourite, a tomato base and lean skinless chicken breast make the curry lower in fat !!

Serves: 4

Ingredients

1 tablespoon sunflower oil

2 medium onions , halved and finely sliced

4 garlic cloves , finely chopped

25 g ginger , peeled and finely chopped

2 green chillies , finely chopped (take out the seeds if you like) or 1 1/14 teaspoon red chilli powder to get a spicy flavour)

2 heaped teaspoon cardamom pods , seeds crushed

2 teaspoon ground cumin (jeera powder)

2 teaspoon ground coriander (dhania powder)

1 teaspoon fennel seeds

juice of ½ lemon

4 skinless chicken, cut into medium size pieces (or 600 g)

400g tin chopped tomatoes (or well ripe 4 tomatoes)

150 ml water

2 teaspoon chopped coriander leaves (optional)

Method

Heat 1 tablespoon oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.

Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar (or 3/4 teaspoon salt to get a spicy flavour and avoid sugar) and bring to a simmer. Cook for 15 minutes / until done and well cooked, stirring occasionally. Serve with steamed basmati rice or Indian flat breads (chapatti / phulka ). Sprinkle chopped coriander leaves when serving.