Hairy Dieters' Chicken Bhuna

The Hairy Bikers have a lot of really good recipes, and their Chicken Bhuna, a curry, is no exception.  I used the chilli and it really pumps up the volume of taste (but if you drink the sauce, it can make your eyes water).

I served my Chicken Bhuna with a little rice to soak up some of the sauce:

The Hairy Bikers use a lot of capsicum, which doesn't always agree with my GIT, so next time, I think I'd cut down on the capsicum and sub in something else for some of the capsicum.  Nevertheless, this is a great recipe.

To make your own Chicken Bhuna, you will need:

8 boneless, skinless chicken thighs
1 each of red, orange and green capsicums
40g fresh ginger, peeled and chopped
2 medium onions, quartered
4 garlic cloves, peeled
2 tsp mild curry powder
2 tsp garam masala
 ½ tsp hot chilli powder
1 tbsp cooking oil
400g can chopped tomatoes
600ml chicken stock
1 tbsp sugar
2 tbsp cold water
1 tbsp cornflour
Salt and pepper


Trim visible fat off the chicken thighs, then cut each thigh into 3 pieces. Season with pepper. Deseed the capsicums and cut into 3cm chunks. 

Cut the ginger into small pieces and put into a food processor with the onion quarters, garlic, curry powder, garam masala and chilli powder. Process into a smooth paste. 

Heat the oil in a large non stick saucepan and add the onion paste.  Cook the paste for 10 minutes until softened and lightly browned, stirring regularly. Add the tomatoes and cook for 5 minutes, stirring constantly.

Add the chicken and capsicums to the sauce and cook for 2 minutes. Add the chicken stock and sugar, bring to a gentle simmer and cook for 20 minutes or until the chicken is tender, stirring from time to time.

Mix the cornflour with the water and stir the mixture into the sauce. Simmer for 2-3 minutes until the sauce has thickened. Season with salt and pepper and serve with boiled rice.