Chicken Bhuna Curry

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Chili

  No beans, canned entree

  100g

• Curry Paste, Garam Masala

  Patak's

  1 tablespoons or 50g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Chili powder

  Spices

  1 tsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Tomatoes

  Whole, canned

  400g

• Water

  Plain, clean water

  ½ cup or 118g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Heat the vegetable oil in a large saucepan over medium-high heat.
2. Add the finely diced onion and saute until it starts to soften and turn translucent.
3. Add the chopped garlic, ginger and green chili to the saucepan and cook for 1-2 minutes until fragrant.
4. Mix in the garam masala, ground cumin, ground coriander, and mild chili powder, stirring for 30 seconds until the spices are fragrant.
5. Add the chicken breast pieces to the pan and stir to coat with the spice mixture. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides.
6. Add the tomato paste, diced tomatoes, and water to the pan, and stir to combine.
7. Reduce the heat to medium-low and simmer the curry, covered, for 10-15 minutes or until the chicken is cooked through and tender.
8. Taste and adjust the seasoning with salt, if needed.
9. Garnish with the roughly chopped fresh coriander and serve hot over your favorite rice or with naan bread.
10. Recipe by: Alice | Skinny Spatula (source: https://skinnyspatula.com/chicken-bhuna-curry/)

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