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!
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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.
I 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!
Fantastic! I am so pleased, thank you so much for letting me know 🙂
I 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
Ahhh, that is great to hear! Thanks so much for letting me know Molly!
I 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 🙂
Hi 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
Sounds brilliant Helen! I will have to try the Chicken Bhuna with the chickpeas too, sounds fab!
I’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.
Hi, 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!
Hi 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.
Sounds 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..
Love 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
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