Bhuna Chicken With Basmati Rice Recipes

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CHICKEN BHUNA MASALA



Chicken Bhuna Masala image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 19

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 tablespoon vegetable oil
1 whole chicken breast, cut into cubes
Salt and freshly ground black pepper
1 teaspoon curry powder
1 teaspoon chili powder
1/2 cinnamon stick
2 large tomatoes, diced
1/2 red onion, diced
2 cloves garlic, diced
1 teaspoon fresh ginger, chopped
1/3 cup coconut milk
1/3 cup white wine
2 tablespoons chopped fresh cilantro leaves
1 cup cooked basmati rice
2 uncooked Indian poppadum
2 ounces prepared mango chutney

Steps:

  • In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side. Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour. Season with salt and pepper, to taste, and add the cilantro.
  • Ladle the masala over a bed of basmati rice. Lightly spray the uncooked poppadum with vegetable spray on both sides and cook in the microwave on high until poppadum is puffed and crisp, about 45 seconds. Serve with mango chutney on the side.

CHICKEN BHUNA MASALA - A CHICKEN CURRY



Chicken Bhuna Masala - a Chicken Curry image

This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.

Provided by Sandi From CA

Categories     Curries

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 17

1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon cardamom pod
1 tablespoon vegetable oil
1 chicken breast, uncooked and cut into cubes
salt & freshly ground black pepper
1 teaspoon curry powder
1 teaspoon chili powder
1/2 cinnamon stick
2 large tomatoes, diced
1/2 red onion, diced
2 garlic cloves, diced
1 teaspoon fresh ginger, chopped
1/3 cup coconut milk
1/3 cup white wine
2 tablespoons chopped fresh cilantro leaves
1 cup cooked basmati rice

Steps:

  • In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
  • Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
  • Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
  • Season with salt and pepper to taste and add the cilantro.

Nutrition Facts : Calories 481.9, Fat 23.7, SaturatedFat 10.8, Cholesterol 46.4, Sodium 106.7, Carbohydrate 41.3, Fiber 5.8, Sugar 9.7, Protein 21.6

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