Chicken Bhuna

Curry night, I'm a bit of a wuss when it comes to spices so adjust this recipe if you like it spicier. Healthier than an Indian takeaway, but this tomato based curry is just as tasty! Um um ummmmm 

Chicken Bhuna

Serves 4

PP per serving 10 (rice extra)

Ingredients:

8 boneless skinless chicken thighs

1 red,orange and green pepper

40g grated ginger

2 medium onions, quartered

4 cloves garlic, peeled

2 tsp mild curry powder

2 tsp garam masala

1/2 tsp hot chilli powder

400g tin tomato

Low fat oil spray

600ml chicken stock made with 1 stock cube

1 tbsp caster sugar

1 tbsp cornflour

2 tbsps water

Fresh coriander to garnish

Salt and pepper

Method 

1. Put the chicken thighs on a board and trim off any visable fat. Cut each thigh into 3 pieces and season. Deseed the peppers and cut them into chunks. Set aside. 

2. Put the ginger, onion, garlic, curry powder, garam masala and chlli powder into a food processor and blitz until everything fine. 

3. Spray the pan with the oil, add the spiced onion paste and cook over a medium heat for 10 minutes. Add the tin of tomatoes and cook for 5 minutes, stirring. 

4. Add the chicken and peppers to the curry sauce and cook for 2 minutes stirring. Add the chicken stock and sugar, bring to a simmer and cook for 20 minutes until the chicken is tender. 

5. Mix the cornflour with the water and stir into the mixture and simmer for another 2-3 minutes until the sauce has thickened. ( mine didn't need thickening because It reduced down by itself, so play it by ear.) 

Cook with 50g rice for 5 pp or a weight watchers Naan bread for 4 pp or some poppodums for 1 pp each.