Chicken Bhuna with Onions and Green Chilli
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Ingredients
- 700 g chicken thigh fillets
- 2 onions, thinly sliced
- 3 tbsp mustard oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 200 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 fresh green chillies
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 36.5 g
- Carbohydrate
- 9.8 g
- of which sugars
- 6.2 g
- Fat
- 18.5 g
- of which saturates
- 3.3 g
- Fibre
- 2.3 g
- Salt
- 0.40 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 wide pan and fry the onions for 10 minutes, stirring often, until golden.
- 2
Add the garlic cloves and fresh ginger and fry for 1 minute, then add the chicken thigh fillets and brown for 6 minutes.
- 3
Stir in the chopped tomatoes, ground turmeric and chilli powder, and cook uncovered over medium heat for 20-25 minutes, stirring often and adding only a splash of water if it catches, until the chicken is tender, cooked through with no pink remaining, and the sauce has cooked down to a thick, dry bhuna.
- 4
Stir in the fresh green chillies and cook for 2 minutes more.
- 5
Scatter with the fresh coriander and serve with rice.
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