Chicken Bhuna

Ingredients:

(Serves 2)

• 2 chicken breast, cut into bite-sized pieces
• 2 tbsp plain yogurt (for marinating)
• 2-3 tbsp Blendship curry powder
• 1 tsp ground cumin
• 3 cardamom pods (slightly crushed)
• 1 large onion, finely sliced
• 2 tbsp ghee, coconut oil or veg oil
• 3 fresh large tomatoes, chopped
• 1 fresh coriander, chopped (for garnish)
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 1/2 tsp chilli flakes
• Salt and black pepper to taste

Instructions:

1. In a bowl, mix the yogurt with 1 tbsp Blendship curry powder. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavour).
2. Heat the ghee or coconut oil in a large pan over medium heat. Add the cardamom pods and sliced onions, stirring occasionally until the onions are softened and golden brown (around 10 minutes).
3. Add the minced garlic, ginger, ground cumin, and chilli flakes. Cook for another 2 minutes until fragrant. Add 1 tbsp of Blendship curry powder. Stir well to combine with the onions, allowing the spices to cook for about 1-2 minutes.
4. Add the chopped fresh tomatoes and cook for 5-10 minutes until softened.
5. Add the marinated chicken to the pan and stir to combine with the spice mixture. Add a little more curry seasoning if desired.
6. Cook for 15 minutes until the chicken is fully cooked and the tomatoes break down into a thick sauce.
7. Add a splash of water if the curry gets too thick and cook for an additional 5 minutes. Check for seasoning and adjust salt if needed. Stir in freshly chopped coriander before serving.
8. Serve hot with rice and/or naan. Sprinkle over some fresh coriander and enjoy!