Chicken Bhuna
-
2 tablespoons vegetable oil
-
3 medium onions, finely chopped
-
1 teaspoon salt
-
4 cloves garlic, crushed
-
1 tablespoon minced fresh ginger
-
1/4 cup hot water
-
1 teaspoon chili powder
-
1 teaspoon ground coriander
-
1 teaspoon ground cumin
-
1/2 teaspoon ground turmeric
-
2 medium tomatoes, chopped
-
2 green chiles, halved lengthways (Optional)
-
2 skinless, boneless chicken breast halves, cubed
-
1 teaspoon curry paste, such as Patak's
-
1/4 cup fresh cilantro leaves, chopped
-
Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.
-
Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.
-
Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.
-
Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.
