My husband is a big lover of Indian food. He loves spicy complex flavours and if the Clean Eating meal I have provided for him doesn’t quite hit the spot, he has been known to call the local Indian takeaway at 10pm for his spicy curry fix.
Not only does this mean that he spends money on a second meal of the evening, but I am the one who has to sit in the same room with him whilst he munches away on his Chicken Tikka Masala, wishing I had his metabolism!
So I am left with no other choice but to create spicy flavour packed curry dishes for him to enjoy at home. This Clean Eating Chicken Bhuna Curry is fresh, light and flavourful with a little heat but not too much that my little ones couldn’t enjoy it. My husband loves it and I think it could help to cure his late night Indian binges. Hurrah!
You may also like:
- Clean Eating Chicken & Sweet Potato Curry
- Clean Eating Slow Cooker Curried Chicken
- Clean Eating Indian Chapattis
Clean Eating Chicken Bhuna Curry
By
Published:- Yield: 4 Servings
This Clean Eating Chicken Bhuna Curry is fresh, light and flavourful with a little heat but not too much that my little ones couldn't enjoy it.
Ingredients
- 250 ml Stock
- 350 grams Mini Chicken Fillets
- 1 Tablespoon Lemon Juice
- 1 Onion halved and chunky sliced
- 2 Bell Peppers any colours
- 2 Tomatoes halved then quartered
- 4 Garlic Cloves minced/finely grated
- 1 thumb size piece of Fresh Ginger peeled and finely grated
- 1 Tablespoon Mild Curry Powder
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Mild Chilli Powder or more if you like it hot
- 1/4 teaspoon Sweet Smoked Paprika
- 1 handful Fresh Coriander (Cilantro) chopped
Instructions
- Prepare all of your ingredients, including measuring out your spices and placing them into a bowl with the grated ginger and garlic.
- Once you are set and ready to cook, pour the lemon juice over the chicken and allow it to sit whilst you crack on with the cooking.
- Place the oil, onion and peppers into a saucepan and cok over a medium/low heat for 2-3 minutes or until softened.
- Once softened, turn off the heat and add the tomatoes, chicken, spices, ginger, garlic, salt and stir.
- Pour in the stock and chopped coriander and turn on the heat to high. Bring to the boil.
- Once bubbling, turn the heat down slightly and let the dish bubble away for 15 minutes.
- After about 5 minutes of cooking you can break up your mini chicken fillets in the pan with your wooden spoon.
- Once reduced down, check that the chicken is completely cooked though and serve with wholegrain rice and some freshly chopped coriander.
32 Comments
Michelle Robinson
7th July 2014 at 8:42 amHaving this for dinner tonight!
Jenny S
8th July 2014 at 2:23 pmThis was my first Clean Eating Meal I’ve cooked loved it, took a portion to work next day for my long shift!
Jennifer Broatch
10th September 2014 at 8:38 pmJust cooked this, the flavours are amazing! Think the chicken might be slightly over cooked though…next time I would turn the heat down a bit more after bringing to the boil, as think it was too high. Looking forward to cooking something else from your website soon, thanks!
Lisa Cock
16th October 2014 at 6:08 pmMaking this for dinner tonight. Second time I’ve done it. It has to be the “closest to a curry house-curry” I’ve ever made or tasted… Delicious!! X
Lyndsay Gourlay
13th November 2014 at 8:38 pmMy boyfriend made this tonight, he doubled everything up and upped the spices a little as we like it spicy. Was fantastic, having the leftovers for lunch tomorrow. Roll on lunch time!
Liz Ritchie
5th February 2015 at 9:53 pmHad this for dinner last night and it was fantastic, really fresh tasting! Added extra spice and a few mushrooms.
Jane Rogers
9th February 2015 at 10:23 pmWe had this tonight, lovely, thumbs up from the husband too. I think it is one of those recipes that will be even nicer the next day but as we demolished it I will have to make it again to find out!
Amie Louise Symes
18th February 2015 at 8:08 pmCan’t get it to thicken up … Any advice other than boiling it to death? Tastes Devine but mine won’t thicken it’s like soup!
Michelle Gibson
13th March 2015 at 8:38 amMmmmm going to give this a whirl at the weekend
Claire Reed
13th March 2015 at 8:38 amTried this last week and it’s amazing!
Lizzie Pickering
13th March 2015 at 9:23 amNeed to try this
Graham Leonard
27th April 2015 at 8:38 pmHow many calories in this please
Graham Leonard
27th April 2015 at 8:38 pmHow many calories in this?
Angelika Zsiros Omar
14th May 2015 at 9:54 pmThis will be tomorrow’s dinner, can’t wait 🙂 xx.
Heather Rigg
13th June 2015 at 6:53 pmMaking tonight and adding some spinach too the recipe too!
Heather Rigg
13th June 2015 at 6:53 pmMaking tonight and adding some spinach too the recipe too!
Steve Bardsley
31st August 2015 at 5:56 pmJust made this and it was fantastic! Loved it 🙂
Fiona Easton
16th September 2015 at 5:56 pmIs the stock chicken stock? Sorry if it sounds dumb my brains not working :/
Jennifer
9th January 2016 at 8:24 pmI made this tonight and it was really tasty and the best homemade curry I have ever made! I shall be making bulk tomorrow for freezing!
The Kitchen Shed
11th January 2016 at 11:45 amFantastic! I am so pleased, thank you so much for letting me know 🙂
Molly
12th January 2016 at 6:34 pmI make this regularly and now make it for my boyfriend who is a curry monster and we both love it. I add extra chilli and medium curry powder for a bit more zing for him but it’s a crown pleaser! Thank you
The Kitchen Shed
19th January 2016 at 12:13 pmAhhh, that is great to hear! Thanks so much for letting me know Molly!
Helena
26th January 2016 at 7:59 pmI made this this evening … It was really tasty and my children cleared their plates … I added mushrooms as I was a bell pepper short. Easy to make tasty dish will be making again ….. thanks Charlie 🙂
Helen Green
15th March 2016 at 1:55 pmHi Charlie, I absolutely love your Chicken Bhuna. I’ve made it a couple of times now, the first exactly like your recipe, the second time I put a whole 400 grams tin of chickpeas in it too and it was delicious. I’ve just had one of my two portions which I froze, added some more fresh coriander to it after cooking and I just love it.
Going to try your Chicken and Sweet Potato Curry next.
Thanks
Helen
The Kitchen Shed
17th March 2016 at 9:11 pmSounds brilliant Helen! I will have to try the Chicken Bhuna with the chickpeas too, sounds fab!
Helen
9th May 2016 at 4:30 pmI’ve shared your clean eating Chicken Bhuna with so many people now and everyone whose tried it loves it.
Made it again last night to freeze so I have it when I want it but this time I added aubergine and courgette as well. What can I say DELICIOUS.
Alix
4th April 2016 at 1:50 pmHi, just wondering what stocks you use? I struggle to find any that aren’t full of unpronounceable ingredients and I don’t always have a carcass on hand to make my own!
Many thanks!
The Kitchen Shed
12th April 2016 at 8:27 pmHi Alix, If I dont have any homemade to hand I usually use the Marigold Bouillon Organic, Reduced Salt stock powder. It is the ‘cleanest’ I can find.
Viswa
22nd June 2016 at 11:10 amSounds yummmy,it looks delicious,i cant stop water from my mouth,thanks for this delicious recipe,i want to try this with mom,in this weekend..
Helen
14th February 2017 at 5:06 pmLove this curry, my daughter (5) is always pleased when it’s on the menu.
So easy to make, we also have it with the homemade Chapattis
xxx
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10th December 2020 at 8:14 amGreat information, it’s what I was looking for.
Thank you.