By Nigel Thompson
Slow Cooker Chicken Bhuna
11 steps
Prep:20minCook:3h 30min
Onion Based Chicken Curry made with thighs s
Updated at: Wed, 15 Nov 2023 16:24:31 GMT
Nutrition balance score
Good
Glycemic Index
24
Low
Glycemic Load
4
Low
Nutrition per serving
Calories337.3 kcal (17%)
Total Fat23.3 g (33%)
Carbs15 g (6%)
Sugars4.7 g (5%)
Protein18 g (36%)
Sodium718.7 mg (36%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1kgChicken Thighs
cut into cubes pl
400gchopped tomatoes
3white onions
medium
1white onion
Medium, cut into segments
6Black Cardamom pods
Green if you can’t find them
1Red Pepper
Finely Cubed
1Green Pepper
Finely Cubed
2 TbspGarlic Paste
1 tspTandoori Masala
1 tspsalt
2 tspCurry Powder
or Mix powder
1 Tbspgaram masala
1 tspchilli powder
1 tspkashmiri chilli powder
1 TbspMethi Leaves
15gCoriander
finely chopped
1 tsppepper
1 tspsugar
400mlwater
hot
3 Tbspvegetable oil
Instructions
Step 1
Heat a pan and add the vegetable oil.
Step 2
Peel chop and blend 3 of the onions into a paste and add into the hot oil and allow to caramelise.
Step 3
Add in the garlic paste and cook for a further minute.
Step 4
Add in all the spices,10g of chopped coriander break open the cardamom pods add into the pan and stir to form a paste.
Step 5
Add in the chopped tomatoes and stir.
Step 6
Add in the chopped chicken thighs and coat in the sauce and cook for two minutes.
Step 7
Add the contents of the pan into the slow cooker.
Step 8
Stir in the chopped peppers and onions segments and hot water cover with the lid and cook on high for about 3 and a half hours.
Step 9
Sprinkle with chopped coriander and plate up.
Step 10
Serve with basmati rice and garnish with chopped coriander.
Step 11
Lick you’re lips and enjoy.
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