Chicken Bhuna
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 400 g diced chicken breast
- • 2 tbsp fat-free Greek yoghurt
- • 1 tsp mild chilli powder
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 1/2 tsp turmeric
- • 2 medium onions (peeled and diced)
- • 4 garlic cloves (peeled and crushed)
- • 2 cm ginger (peeled and finely grated)
- • 400 g chopped tomatoes
- • 1 tbsp tomato puree
- • 1 tbsp lemon juice
- • 2 tsp curry powder
- • 1 tsp garam masala
- • 1 tsp mild chilli powder
- • 2 tbsp fat-free Greek yoghurt
- • 10 g fresh coriander (chopped)
- • low-calorie cooking spray
Preparation Steps
Add the chicken to a non-reactive bowl and add the yoghurt, chilli powder, cumin, coriander and turmeric. Mix well to coat the chicken. Cover the bowl and leave to marinate overnight.
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, garlic and ginger to the pan and fry for 10 minutes.
Add the curry powder, garam masala and chilli powder and fry for a minute.
Add the chicken and brown on all sides to seal.
Add the chopped tomatoes, tomato puree, and lemon juice. Lower the heat and simmer for 15 minutes until the chicken is cooked through and the sauce is rich and thickened.
Stir through the yoghurt and sprinkle over the coriander. Serve with your choice of accompaniment.