CHICKEN BHUNA MASALA
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
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
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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