Bhuna Curry Recipes Indian Food

CHICKEN BHUNA CURRY

Steps:

• Fry onions in oil over medium-low heat, stirring often. Cook until soft and golden, about 8 minutes.
• Add garlic and ginger, fry gently for 2 minutes.
• Add curry powder, stir through.
• Add chopped tomatoes. Simmer for 5 minutes
• Once the sauce has thickened, add chopped green chillies.
• Add chicken and cook for 10 - 12 minutes, stirring occasionally.
• A traditional bhuna no water should be added to make a thick dry sauce. However, if you find it too dry you can add some water whilst the chicken is cooking.
• Check the chicken is cooked through, then add chopped coriander (cilantro).
• Serve with our coconut pilau rice.

BEEF BHUNA

Steps:

• Gently heat the oil in a saucepan. Add the cardamom, bay, cinnamon sticks and fenugreek, and fry for a few minutes until the aromas are released. Add the onions and brown over a high heat for 10-15 mins, stirring occasionally.
• Add the beef, along with the ginger and garlic. Fry until the meat is browned on all sides, about 10 mins. Stir in 1½ tsp salt, followed by the rest of the spices. Mix well and add the tomatoes. Cover and cook over a low-medium heat for about 5 mins, or until the tomatoes are soft.
• Mix the bhuna, cover again and simmer over a low heat for a further 1-1½ hrs, until the beef is tender. (The timing depends on the size of the beef pieces.) If the curry begins to look a little dry while cooking, top up with water.
• Pour in a little water to loosen the curry - how much is up to you, the more you add, the thinner the sauce will be. Boil for 7-10 mins, then scatter over the coriander and sliced ginger, and serve immediately.

CHICKEN BHUNA MASALA - A CHICKEN CURRY

Steps:

• In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
• Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
• Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
• Season with salt and pepper to taste and add the cilantro.