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Chicken curry


By Frosted Rosepetals (Visit website)




Last week I was really craving a Chicken Bhuna. It is apparently a simple recipe from Bangladesh and it's meant to be a dry sauce. I searched everywhere for an Indian Cuisine Restaurant (in Tampa, FL) that made Bhuna. Then i thought to try and make one myself! 
Now the reason that I've not named this post 'Chicken Bhuna' is because i can't call it that and it be authentic, i changed a few things here and there and tweaked it, so really its a curry based off a Bhuna. :P

1 onion, very finely chopped3 tbsp oilGinger, chopped (approx 1 tbsp)4 cloves Garlic, crushed and chopped4 tsp Coriander seed, ground2 tsp Cumin seed, ground1 1/2 tsp Chilli Powder3/4 tsp Turmeric1 tsp Salt500g Chicken Breast, cubed2 Tomatoes, quartered (i used half a tin of chopped tomatoeshandful of Coriander Leaves, chopped

Heat the oil in a pan and sweat off the onions on a medium heat for a few minutes until soft



Stir in the garlic and ginger and cook for 1 minute
Add ground spices, chilli powder, turmeric & salt and stir well. Cook for 2 minutes
Turn up the heat and stir in the Chicken. 

Cook hard for 5 minutes, stirring regularly to ensure the meat is coated in the spice mixture. 

Turn down the heat, cover and cook for another 10 minutes
Stir well, then add the tomatoes. cover again for another 5 minutes
Stir in the coriander leaves, heat for 1 minute and serve


For the people that didn't like the spice or when i wanted the sauce to spread out a bit, i added some sour cream and then more seasoning.



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