Authentic Indian Chicken Bhuna Curry
Ingredients
- 12 - 14 pieces chicken drumsticks/thighs (washed and drained)
- 150 ml oil (approx)
- 3 - 4 cinnamon sticks
- 3 - 4 bay leaves
- 3 - 4 cardamom pods
- 2 large onions sliced
- 1 heaped tsp crushed ginger
- 1 heaped tsp crushed garlic
- salt to taste (use approx 1 - 1.5 tsp)
- 2 tsp mixed curry powder
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp tandoori masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- tomato passata (100ml)
- 1 tsp sugar (to balance acidity of passata)
- 5 - 7 whole green chillies
- chopped coriander to garnish
Preparation
In a large wok, heat 150ml of oil.
When hot add the whole spices (cinnamon sticks, bay leaves and cardamom pods)
Add the 2 sliced onions followed by 1.5 tsp of ginger and 1.5 tsp of garlic.
Add salt (1 - 1.5 tsp) and cover the wok and cook onions till soft, about 8 - 10 mins.
When you can see the oil has separated from the onions add your spices; 2 tsp mixed curry powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1 tsp tandoori masala powder, 1 tsp cumin powder and 1 tsp coriander powder.
Fry the spices uncovered for a couple of minutes.
Add tomato passata and 1 tsp sugar.
Add the washed chicken and cook uncovered for about 5 - 8 minutes stirring occasionally to cook the chicken evenly. You want to cook the outside of the chicken and turn it from pink to white.
Now cover the wok again and over a medium flame cook chicken through completely till it releases its fluids, stir occasionally (about 10 minutes)
Once the fluids are released, add 5 - 7 green chillies and turn up the heat, cook on high for about 5 minutes. Do not add any water to this curry, the sauce comes from the fluids from the chicken and it should be thick.
Garnish with coriander before removing from the heat.
Serve with plain basmati or pilau and a salad. Enjoy!