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Chicken Bhuna Masala Curry

This Bhuna Masala recipe, is a well known curry from England; this curry should be medium-hot spicy in a thick sauce, and a recipe that should include vegetables. This recipe for Bhuna Masala is a restaurant recipe, from restaurants in the UK.

Bhuna Chicken Curry Plate

Ingredients (dinner for two):

* 2 fillets chicken breast (the whole breast from 1 chicken), cut into cubes
* 1 teaspoon cardamom pods
* 1 teaspoon cumin seeds
* 1 teaspoon coriander seeds
* 1 tablespoons canola oil
* 1 teaspoon curry powder
* 1 teaspoon cayenne pepper powder
* 1/2 cinnamon stick
* 2 ripe red tomatoes, coarsely diced
* 2 green chilies, chopped (optional)
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1/2 inch ginger root, finely chopped
* 1/3 cup coconut milk
* 1/3 cup white wine
* 3 tablespoons freshly chopped cilantro
* 1 cup cooked basmati rice
* 2 raw India-style papadums
* 2 ounces mango chutney
* Salt
* some freshly ground black pepper


1) Using your favorite deep and wide saucepan, we start by toasting the spices: fry slightly the cumin, coriander, and cardamom spices over low heat setting until they are flangrant, about 1 minute. After this, grind these spices to a powder or paste in a coffee grinder or spice grinder.

2) Pour the oil in our saucepan, and heat over medium-high until the oil becomes very hot; put the chicken in, season it with salt and pepper. Let the chicken brown before stirring; then brown the chicken meat evenly on each side. Mix in the spice mix we did, the curry powder, cayenne pepper powder, the chili peppers (if you chose to use them), cinnamon, diced tomatoes, chopped onion, minced garlic and ginger, coconut milk and white wine. Make this preparation boil, then reduce heat setting and simmer over low heat for the sauce to reduce and thicken, approximately one hour. Check seasoning and adjust with salt and pepper, then mix in the cilantro.

3) Lightly brush the uncooked papadums with olive oil on both sides, leave them like this, slightly oiled up, on a plate for 10 minutes; finally cook them in the microwave at high setting until the papadums puff up and become crisp, or approximately 50 seconds to one minute.

4) Ladle the bhuna masala over a bed of white basmati rice, place the papadums on the side and also some mango chutney.