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.
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
Links to other recipes and useful information about this recipe: