ELIZE’S CHICKEN BHUNA
The dish “bhuna” is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce. Enjoy a well spiced curry with a thick sauce…😜
- 6 chicken thighs, boneless and skinless, diced into 1 inch chunks
- 4 garlic cloves, peeled and chopped
- 1 green chilli, deseeded and chopped
- 2 tablespoons of ginger, chopped
- 2 onions, diced
- 1 teaspoon turmeric powder
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 5 tomatoes, chopped
- ½ teaspoon lemon juice
- 1 tablespoon of coriander, chopped
- 3 tablespoons of vegetable oil
- salt
Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes
Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute.
Add the chopped tomatoes with 100 ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick
Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce.
Stir in the lemon juice to add a little zing and garnish with coriander to serve.
Recipe and photo: Elize de Kock
