Chicken and Cabbage Bhuna with Panch Phoron
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Ingredients
- 600 g chicken thigh fillets
- 300 g cabbage, roughly chopped
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 1 tsp panch phoron (five spice blend)
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 316 kcal
- Protein
- 31.4 g
- Carbohydrate
- 6.7 g
- of which sugars
- 4.6 g
- Fat
- 17.3 g
- of which saturates
- 3 g
- Fibre
- 3 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan, add the panch phoron and fry for 30 seconds until fragrant.
- 2
Add the onion and fry for 6 minutes until softened, then add the garlic cloves and fry for 1 minute.
- 3
Add the chicken and brown for 6 minutes, then stir in the ground turmeric and chilli powder.
- 4
Cover and cook for 15 minutes, stirring occasionally, until the chicken is nearly cooked through.
- 5
Add the cabbage, cover and cook for a further 8-10 minutes, until the cabbage is tender and the chicken has no pink remaining, and most of the liquid has cooked away.
- 6
Serve with rice.
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