Ingredients
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1
-
1
-
1
-
1
-
1
-
-
1
-
1
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1/2
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2
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-
-
-
-
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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Season With Salt and Pepper to Taste and Add the Cilantro. |
