1 lb of chicken tenders or 2 large chicken breasts (diced into 1 inch pieces)
3 medium sized onions
4 cloves garlic, crushed
1.5 inch piece fresh root ginger, peeled and crushed/grated
2 ripe tomatoes
Spices: 1/2 tsp salt, 1/2 tsp turmeric, 1 level tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin powder
1 tsp Patak’s Original Mild Curry Paste (found in most grocery stores, especially Indian).
Fresh coriander leaves, finely chopped.
2 green chillies (optional)
1. Heat up a non-stick pan up and add 2 tablespoons of cooking oil. Finely dice up 3 onions and fry on high heat.
2. Add 1 level tsp of salt (to help soften the onions) and then add the garlic and ginger prepared as above. Turn down the heat to the lowest setting, and cover. Onions should be softened and browned. Add enough boiling water (preferably from a kettle) to soften the onions further, cover and cook for about 10 minutes.
3. When all the water has evaporated from the onion paste, add all the spices and cook on high heat for 5 minutes to make sure the spices are cooked through and not still raw and powdery. Add 2 green chillies sliced in half sideways.
4. Stir in the diced tomatoes, cover and cook on low heat for 5 minutes.
5. Stir in the chicken pieces making sure they are coated evenly with the onion and spices. Cook on high for 5-8 minutes making sure the chicken browns all over.
6. Add 1 tsp of Patak’s Original Mild Curry Paste and stir in well. Reduce the heat, cover and cook for a further 5 minutes, adding a little more hot water if need be. If you prefer it with a little more sauce, add half to one cup of hot water and cook on a medium heat until the sauce thickens. (If at any point during the bhuna process you feel the sauce is getting too dry, add 1/2 cup of water).
7. Remove from heat and sprinkle finely chopped coriander leaves all over.
Recommendations: Serve with a rice dish of your choice and a leafy side salad.
Recipe & image by Sabina Huq