Ingredients
-
1
-
1
-
1
-
1
-
1
-
-
1
-
1
-
1/2
-
2
-
1/2
-
2
-
1
-
1/3
-
1/3
Directions
Chicken Bhuna Masala – a Chicken Curry, This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda Serves 2, but can easily be multiplied , This is a wonderful dish! I did make some changes however When using cardamon pods, you break them open and roast the seeds Also, I saute’d the onions and then added the roasted/ground spices and remaining dry spices then I added the chicken (You lose some of the flavors when you add the spices to cooked chicken) Oh, I did not add the white wine either My Hubby is from South India and really like the flavors It’s one I’ll def make again! Thanks for sharing this!!, OOPS! I goofed but this dish turned out wonderfully anyway I added white wine VINEGAR instead of white wine Actgually, the meal had a nice little bite and we all enjoyed the sweet and sour sauce Next time, I won’t brown the chicken at such high heat – it dried it out a little But, this was wonderfully flavorful
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Season With Salt and Pepper to Taste and Add the Cilantro. |
