Bhuna Chicken Masala - Seared Chicken Curry

• Gluten free

• Meat

  • 800 g Chicken, bone in

• Produce

  • 1 1/3 tsp Chilli, red powder
  • 1 Chilli, red
  • 3 1/2 tsp Coriander
  • 1 Coriander
  • 5 cloves Garlic
  • 1 tbsp Ginger
  • 2 Onions, medium
  • 4 Tomatoes, medium

• Baking & Spices

  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 6 tbsp Oil

• Nuts & Seeds

  • 2 1/2 tsp Cumin

Found on fatimacooks.net

Description

Directions

• Heat the oil in a pan and add the garlic, ginger and onions. Saute this on medium heat till brown and almost burning on the edges. This will take about 10 minutes.
• Add the tomatoes, spices and 1/4 cup water. Cook this for 5-10 minutes till the masala looks thick and jammy
• Turn the heat to high and add the chicken. Sear the chicken till it no longer remains pink and browns ever so slightly. If you want it to form a slight crust, you can saute it for longer.
• Once the chicken has browned, turn the heat to the lowest possible, cover and let simmer for 30-40 minutes. You dont need to add any water because the chicken will release a lot of its own juices.
• After 40 minutes, this is how much water I had! At this point, you want to uncover it and begin to dry up the curry till the masala is thick and coating the chicken pieces. This took me 10 minutes but it depends on how much water your chicken released. Stay close by at all times during this stage and stir often.
• Your Bhunna Chicken Masala is done! Garnish with fresh coriander and red chillis and serve with rice or chapattis.