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Dish description
Bhunna in Urdu means “to be fried” so the Bhuna curry is another cooking style rather than a specific set of ingredients. So although considered by many as a type of curry dish, bhuna is actually a cooking technique whereby a mix of spices are fried in very hot oil in order to make a paste. The meat is then fried together with this paste mix giving a thick intense dish.
A bhuna curry is usually served with vegetables and either lamb or chicken. Occasionally, the curry is served entirely with meat or entirely with fish.
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How to Make Bhuna Curry Recipe
The following Bhuna recipe is ideal for two people to share.
- Heat the oil in a non-stick pan or wok over a high heat.
- Add the onion and salt and fry until brown and soft stirring frequently to avoid burning.
- Add the garlic and ginger and reduce the heat to a low level. Stir together and cook for a few minutes.
- Add a small amount of hot water cover and cook for an additional 10 minutes until the onions are soft.
- When you have a nice paste add all of the spices and cook over a high heat for 5 minutes. Stir in the chillies. Add the tomatoes, cover and cook reduce the heat. Cook for a further 5 minutes.
- Now add the chicken (or lamb) and brown over a high heat for 5 minutes until the meat is cooked through.
- Add curry powder and stir well to ensure the meat is fully coated. Reduce heat, cover and cook for 5 to 10 minutes more. Add a little water if necessary to avoid burning and sticking to the pan.
- Remove from heat. Sprinkle with the chopped coriander leaves and serve with the rice and bread dishes of your choice.
Ingredients for Bhuna Curry Recipe
1 x tablespoon of oil or equivalent of ghee
2 x chicken breast fillets cut into pieces (or 250g lamb if you prefer)
1 x large onion, finely chopped
2 x cloves chopped garlic
2 x teaspoon chopped ginger
2 x tomatoes chopped or 1/2 tin of chopped tomatoes
1 x green chilli chopped
1/2 x teaspoon salt
1/2 x teaspoon ground turmeric
1 x teaspoon chilli powder
1 x teaspoon coriander powder
1 x teaspoon cumin powder
1 x teaspoon curry powder
fresh coriander leaves, chopped to garnish
recipe links
Links to other recipes and useful information about this recipe: