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Chicken Bhuna Curry (Indian Takeaway Style)

Recreate an Indian Restaurant and takeaway classic with this deliciously rich and thick chicken bhuna curry recipe!
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, bhuna, bhuna curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 1 teaspoon vegetable oil
  • 1/4 teaspoon cumin seeds
  • 1 small onion, finely chopped
  • 1 salad tomato, quartered
  • 70 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 fresh green finger chilli, finely sliced
  • 1 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1 teaspoon dried fenugreek leaves
  • pinch sea salt
  • 1 small handful fresh coriander leaves, finely chopped
  • 1 portion cooked chicken for curry dishes
  • 70 millilitres curry broth (for the second stage)
  • 70 millilitres curry broth (for the third stage)

Instructions

  • Heat 1 teaspoon vegetable oil in a frying pan or curry pan over a medium heat. Add 1/4 teaspoon cumin seeds, 1 small onion, finely chopped and 1 salad tomato, quartered and stir-fry for 1 minute.
  • Add 70 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 fresh green finger chilli, finely sliced, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves, pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and bring to the boil. Add 1 portion cooked chicken for curry dishes and another 70 millilitres curry broth. Mix well and simmer for 2 minutes.
  • Add the remaining 70 millilitres curry broth and simmer for another 2 minutes until the bhuna curry sauce is thick. Transfer the chicken bhuna curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.