CHICKEN BHUNA

Don't shoot the messenger!! I make curry by experience and eye so this recipe is a GUIDE ONLY! You can adjust as you see fit,

MY CHICKEN BHUNA

Add cooking oil to pan (enough to cover the entire bottom)

Add mustard seeds, cumin seeds and 2 bay leaves (optional)

Note: Oil will carry the spice flavours throughout the curry!!!

Fry 1 large or 2 small onions finely chopped for 5 minutes

Add 1 TSP of salt

Add ginger and garlic paste and fry for 2 minutes

Add 1 TBSP ground coriander (heaped)

Add 2 TSP Tumeric (heaped)

Add 1 TSP Mild Chilli Powder (heaped)

Add 1 TSP Mild Madras Curry Powder (heaped) (optional)

Add 1 TSP Garam Masala Powder (heaped) (optional)

Fry for 2 minutes

Add splash(es) of water if the spices are too dry/burning

Add 3 chicken breasts (cut in to bite size pieces)

Fry for 2 to 3 minutes to seal the meat and coat all the chicken in the spice mixture

Add one tin of chopped tomatoes

Fry again for 2 minutes

Fill the empty tin about ⅔ way full and add to the pan

Now pressure cook the contents for 8 minutes

Release the pressure

Add a bunch of roughly chopped coriander

Salute on high until most of the liquid/gravy has evaporated.

This dish should be served in a thick/dry sauce.

Garnish with chopped coriander

MY JALFREZI

You can make a Jalfrezi version of this dish by adding an extra 2 TSP of mild chilli, 3 sliced lengthwise green chilis at the frying spice stage. Griddle some large chopped onions and peppers in a griddle pan and add them when you add the chicken.

Garnish with chopped coriander and finely sliced chilis

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