For this easy curry house classic, you'll flavour rich tomato sauce with caramelised onions, British chicken and warm spices. Serve with rice and fluffy naan bread for dipping. Yum!
Prep Time
35 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Tip: This is to warm your naans later! Alternatively, you can just pop them in the toaster
Peel and slice the brown onion[s]
Cut the cherry tomatoes in half, then peel and finely chop (or grate) the garlic
Boil a kettle
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a generous pinch of salt and cook for 3-4 min or until starting to soften
Once softened, add the chopped cherry tomatoes to the pan and cook for 3-4 min further or until starting to break up
4
Meanwhile, dissolve the Knorr chicken stock cube[s] and tomato paste in 200ml [300ml]boiled water –this is your stock
Cut the chickenbreast[s] into large bite-sized pieces
5
Once the tomatoes have broken up, add the chopped garlic, garam masala, ground fenugreek and groundpaprika and cook for 1 min further or until fragrant
6
Add the chicken to the pan with the stock and cook for 10-15 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your chicken bhuna
7
While the chicken bhuna is cooking, chop the coriander finely
Add the mini coriander naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through (or just pop them in the toaster until warm!)
8
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