Chicken Bhuna Masala A Chicken Curry

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This recipe hails from hog penny, one of the oldest pubs on the lovely island of bermuda. serves 2, but can easily be multiplied.

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Steps

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In a large skillet , toast the cumin , coriander , and cardamom over low heat until you smell the spices , about 1 minute.

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Grind the spices finely in a spice grinder.

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Add oil to the skillet , and heat over medium-high until the oil is very hot or smoking.

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Add the chicken and season with salt and pepper.

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Let the chicken brown before stirring.

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And brown evenly on each side.

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Add the curry powder , chili powder , cinnamon , tomatoes , onion , garlic , ginger , coconut milk along with the rest of the ground spices and white wine.

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Bring to a boil , and then simmer over low heat until the sauce thickens , about 1 hour.

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Season with salt and pepper to taste and add the cilantro.

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Ingredients

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cumin seed, coriander seed, cardamom pod, vegetable oil, chicken breast, salt & freshly ground black pepper, curry powder, chili powder, cinnamon stick, tomatoes, red onion, garlic cloves, fresh ginger, coconut milk, white wine, fresh cilantro leaves, cooked basmati rice