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Dairy Free/ Dinner/ Gluten Free

Clean Eating Chicken Bhuna Curry

Clean Eating Chicken Bhuna CurryClean Eating Chicken Bhuna CurryClean Eating Chicken Bhuna CurryMy 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

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  • 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

Instructions

  1. Prepare all of your ingredients, including measuring out your spices and placing them into a bowl with the grated ginger and garlic.
  2. 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.
  3. Place the oil, onion and peppers into a saucepan and cok over a medium/low heat for 2-3 minutes or until softened.
  4. Once softened, turn off the heat and add the tomatoes, chicken, spices, ginger, garlic, salt and stir.
  5. Pour in the stock and chopped coriander and turn on the heat to high. Bring to the boil.
  6. Once bubbling, turn the heat down slightly and let the dish bubble away for 15 minutes.
  7. After about 5 minutes of cooking you can break up your mini chicken fillets in the pan with your wooden spoon.
  8. Once reduced down, check that the chicken is completely cooked though and serve with wholegrain rice and some freshly chopped coriander.

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31 Comments

  • Avatar
    Reply
    Jennifer
    9th January 2016 at 8:24 pm

    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!

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      Reply
      The Kitchen Shed
      11th January 2016 at 11:45 am

      Fantastic! I am so pleased, thank you so much for letting me know 🙂

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    Molly
    12th January 2016 at 6:34 pm

    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

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      The Kitchen Shed
      19th January 2016 at 12:13 pm

      Ahhh, that is great to hear! Thanks so much for letting me know Molly!

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    Helena
    26th January 2016 at 7:59 pm

    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 🙂

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    Helen Green
    15th March 2016 at 1:55 pm

    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

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      The Kitchen Shed
      17th March 2016 at 9:11 pm

      Sounds brilliant Helen! I will have to try the Chicken Bhuna with the chickpeas too, sounds fab!

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        Helen
        9th May 2016 at 4:30 pm

        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.

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    Reply
    Alix
    4th April 2016 at 1:50 pm

    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!

    • Avatar
      Reply
      The Kitchen Shed
      12th April 2016 at 8:27 pm

      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.

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    Viswa
    22nd June 2016 at 11:10 am

    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..

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    Helen
    14th February 2017 at 5:06 pm

    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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    xxx
    23rd July 2017 at 4:44 am

    I absolutely love үour sitе.. Excellent colоrs & theme.

    Did you create this website yourself? Please reply back as I’m ⅼooking to create my own website and would like to know where
    you ցot tһis from or what the theme is called. Appreciate it!

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