This chicken breast recipe is a favourite of mine - chicken bhuna with pilau rice. The word "bhuna" actually refers to the cooking process of spices. In this recipe the chicken is added to the spices where it cooks in it's own juice to give a really fantastic flavour, but doesn't result in a large amount of sauce.
To cook this meal allow 2 hours to prepare and 30 minutes to cook. Serves 4.
The ingredients for the curry:
4 chicken breasts, 6 tbsp plain natural yoghurt, 2 garlic cloves, 1 tsp garam masala, 1 lemon, tsp turmeric, 1 tbsp paprika, 3 cardamoms, tbsp salt, 1 tbsp ground chilli, 1 tbsp cumin, vegetable oil, olive oil, fresh coriander.
Pilau rice ingredients:
2 cups basmati rice, 1 onion, 1 clove of garlic, cinnamon stick, 2 cardamom pods, 1 tbsp fennel seeds, vegetable oil.
Method: Preparing the Chicken
1. Prepare the spices - crush the garlic into a bowl with the garam masala, turmeric, paprika and cumin. Remove the husk from the cardamoms and add this, as well as the chilli, cumin and salt. Mix together before pouring over the yoghurt.
2. Cut the lemon in half and squeeze the juice into the mixture. Stir together well.
3. Cut the chicken into small chunks and put into the bowl. Use your hands to completely cover the chicken pieces in your marinade.
Method: Pilau Rice
1. Put a saucepan over a medium heat and add a tablespoon of olive oil. Finely chop the onion and once sufficiently hot, add to the pan and fry.
2. Wash the rice with cold water and add to the pan with the onion. Crush in the garlic and add the cinnamon, fennel seeds and cardamom. Mix the rice and other ingredients well before pouring water completely over the rice. Turn up the heat.
3. Once the water begins to boil allow it to do so for a further 5 minutes. After this time, put the lid on the saucepan, turn off the heat and allow it to settle for 20 minutes.
Method: Put the Curry Together
1. Pour a tablespoon of olive oil into a frying pan and place over a high heat. Once the pan is hot add the chicken and fry until you're happy the chicken has been cooked through.
2. Add the garam masala and coriander and fry for another 30 seconds.
3. Dish the rice onto 4 warm plates, and then add the chicken. I always recommend a slice of naan bread too, and why not push the boat out and have a beer to wash it down with!
To cook this meal allow 2 hours to prepare and 30 minutes to cook. Serves 4.
The ingredients for the curry:
4 chicken breasts, 6 tbsp plain natural yoghurt, 2 garlic cloves, 1 tsp garam masala, 1 lemon, tsp turmeric, 1 tbsp paprika, 3 cardamoms, tbsp salt, 1 tbsp ground chilli, 1 tbsp cumin, vegetable oil, olive oil, fresh coriander.
Pilau rice ingredients:
2 cups basmati rice, 1 onion, 1 clove of garlic, cinnamon stick, 2 cardamom pods, 1 tbsp fennel seeds, vegetable oil.
Method: Preparing the Chicken
1. Prepare the spices - crush the garlic into a bowl with the garam masala, turmeric, paprika and cumin. Remove the husk from the cardamoms and add this, as well as the chilli, cumin and salt. Mix together before pouring over the yoghurt.
2. Cut the lemon in half and squeeze the juice into the mixture. Stir together well.
3. Cut the chicken into small chunks and put into the bowl. Use your hands to completely cover the chicken pieces in your marinade.
Method: Pilau Rice
1. Put a saucepan over a medium heat and add a tablespoon of olive oil. Finely chop the onion and once sufficiently hot, add to the pan and fry.
2. Wash the rice with cold water and add to the pan with the onion. Crush in the garlic and add the cinnamon, fennel seeds and cardamom. Mix the rice and other ingredients well before pouring water completely over the rice. Turn up the heat.
3. Once the water begins to boil allow it to do so for a further 5 minutes. After this time, put the lid on the saucepan, turn off the heat and allow it to settle for 20 minutes.
Method: Put the Curry Together
1. Pour a tablespoon of olive oil into a frying pan and place over a high heat. Once the pan is hot add the chicken and fry until you're happy the chicken has been cooked through.
2. Add the garam masala and coriander and fry for another 30 seconds.
3. Dish the rice onto 4 warm plates, and then add the chicken. I always recommend a slice of naan bread too, and why not push the boat out and have a beer to wash it down with!
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