Sunday, 9 August 2015

Chicken bhuna with red peppers

It has been a while since I uploaded, forgive me for this. But I hope and pray that great things are yet to come...and my latest update is a new camera gifted to me by my amazing sisters, which I am yet to figure out or take any decent shots. However, I have tried to take pictures of the chicken bhuna using my new camera :)

This recipe is a little bit of a chicken curry with a twist, I wasn't really too sure whether to call it chicken bhuna or not, as I added tomato paste, freshly cut tomatoes and red peppers sliced as a Nosaiba extra. None the less, it tasted delicious alhamdulilah. If you liked my recipe for the lamb bhuna then you will also enjoy making and eating this!

  • Skill level: Easy
  • Serves: 5-6 people
  • Prep and cooking time: about an hour or so
What you will need:

3 tbsp vegetable oil
1 whole garlic head, peeled and minced
2 inch ginger, peeled and minced
1 whole skinless baby chicken, cut into eight pieces (or as you wish)
1 + 1/2 tbsp salt
6 bay leaves
2 cinnamon sticks
6 medium onions, peeled and roughly chopped
1 tbsp mixed curry powder
1 tbsp coriander powder
1/2 tbsp chilli powder
1/2 tbsp cumin powder
1/2 tbsp turmeric powder
1 tbsp tomato puree
1 medium tomato, cut into eight slices
half a red bell pepper, de-seeded and sliced
handful of freshly cut coriander

How to make:

1) Place the oil in a pot over medium heat. Add the garlic and cook until starting to lightly golden in colour, then add the ginger alongside the chicken pieces

2) Add the salt, bay leaves, cinnamon sticks and onions, mix well to combine. Cover the pot and leave over medium heat for approximately 30-35 mins (enough time for the chicken to cook in its own juices, and the mixture to start to thicken up)

3) Once the mixture starts to thicken up (you may adjust timings to suit the consistency you want), add the mixed curry powder, coriander powder, chilli, cumin, turmeric, tomato puree, tomato and bell pepper. Mix well, cover and leave for another 10 mins

4) Add the coriander, leave for a few more minutes then serve


I served this with white rice, and made sure to eat with my it was finger - lickingly good :D enjoy!

Oh and by the way, forgive my unprofessional pictures on the new camera...and the fact I couldn't come to a decision on which to keep on, so instead uploaded a few of the same shot!


  1. With the exception of my salt measurements, this was so easy to make yet delicious! I will definitely be making it again inshAllah

  2. So glad you gave it a go - and liked it! JazakiAllah khair for your feedback :)