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Chicken Bhoona

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Ingredients

Adjust Servings:
2 lbs boneless skinless chicken breasts
2 tomatoes
2 onions
4 garlic cloves
1/4 cup vinegar
8 tablespoons butter or 8 tablespoons margarine
6 tablespoons vegetable oil
1 (14 ounce) can unsweetened coconut milk
1 teaspoon garam masala
1 teaspoon coriander powder

Nutritional information

1175.6
Calories
849 g
Calories From Fat
94.4 g
Total Fat
49.8 g
Saturated Fat
275.1 mg
Cholesterol
662.1 mg
Sodium
15.9 g
Carbs
2.7 g
Dietary Fiber
5.4 g
Sugars
69.2 g
Protein
412g
Serving Size

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Chicken Bhoona

Features:
    Cuisine:

    A mild Indian dish from a recipe I adapted from that of Pat Chapman in his Indian Restaurant Curry cookbook. It is one of the simplest yet one of the best Indian recipes I've had. Although I always make mine with chicken, it can be done with other types of meat. It's very important to use unsweetened coconut milk. It is thin and has the same consistency of milk. There are sweetened types that are much thicker and will ruin the dish. It is also important in the final steps to only stir enough to prevent sticking on the bottom, as excessive stirring will break up the chicken pieces.

    • 140 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chicken Bhoona,A mild Indian dish from a recipe I adapted from that of Pat Chapman in his Indian Restaurant Curry cookbook. It is one of the simplest yet one of the best Indian recipes I’ve had. Although I always make mine with chicken, it can be done with other types of meat. It’s very important to use unsweetened coconut milk. It is thin and has the same consistency of milk. There are sweetened types that are much thicker and will ruin the dish. It is also important in the final steps to only stir enough to prevent sticking on the bottom, as excessive stirring will break up the chicken pieces.,I did use canned tomatoes but otherwise stuck to recipe, easy and DELICIOUS, we love curry and this is a fabulous recipe, thank you, loved it!!!! This recipe was made and enjoyed for Spring PAC 2013


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    Steps

    1
    Done

    Puree Tomato, Onion, and Garlic With Vinegar.

    2
    Done

    Heat Butter in a Large Deep Sauce Pan Over Medium Heat Until It Bubbles For a Few Minutes and Just Starts to Turn Light Brown, Then Add the Spices and Some Salt to Taste.

    3
    Done

    Add the Tomato/Onion/Garlic Mixture to the Pan, Increase Heat to High, and Cook at a Boil For Several Minutes, Then Reduce Heat to a Simmer.

    4
    Done

    Cut the Chicken Meat Into Approximately 2-Inch Cubes.

    5
    Done

    Heat the Vegetable Oil in a Frying Pan and Add the Chicken When the Oil Is Quite Hot. Careful With Spattering and Cover If Necessary. Cook and Roll the Chicken Pieces Until They Are Just Seared on All Sides (medium Brown Color) but not Cooked Inside.

    6
    Done

    Add the Seared Chicken to the Tomato/Onion/Garlic/Spice Mixture, Keep It at a Simmer and Stirring Occasionally (only Enough to Prevent Sticking and Burning on the Bottom) For About an Hour or Until the Sauce Begins to Stick Shortly After Stirring. Make Sure the Lid of the Sauce Pan Is Just Ajar So the Moisture Can Escape and the Mixture Will Cook Down.

    7
    Done

    Add About Half of the Can of Coconut Milk, and Continue to Cook at a Simmer, Again Until the Sauce Sticks to the Bottom Shortly After Stirring.

    8
    Done

    Serve Over Rice, With Naan Bread, or Other Indian Sides.

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    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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