Preparation:

• Peel the onions and cut into fine cubes. Peel the garlic, chop it very finely (press through if necessary). Peel and grate the ginger. Core the chilli peppers and cut into large pieces. Peel the tomato with a peeler, remove the core and cut into small cubes. Wash the chicken breast fillets in cold water, pat dry and cut into 2.5 cm cubes. Wash the coriander, shake dry, roughly chop.

Preparation:

• Heat the oil in the pan over a high flame. Add the onion and salt and fry until the onion is soft and brownish. Add the garlic and ginger, stir and turn the temperature down. Pour in some hot water and simmer covered for approx. 10 minutes. (The onion must be really soft).

• Once the water has evaporated, add turmeric, chilli powder, coriander and cumin and turn the heat up again briefly. Add the chilli pepper and sweat everything on the highest level for approx. 5 minutes. Then immediately turn the heat down a little, add the tomato cubes - possibly a little more hot water - and let simmer covered for another 5 minutes.

• When the chicken meat cubes are then added, the heat must be turned up again. The meat is fried in the onion seasoning for about 5 minutes, so to speak. Then the heat is reduced again, the curry paste is added and everything has to simmer for another 5 minutes at the end. Stir vigorously again and again so that the meat can cook evenly and add a little water if necessary. It must not be liquid, but because of insufficient liquid it should not be applied. Please carefully decide for yourself and try.

• The bhuna is a very spicy, spicy dish, as you know it from Indian cuisine, but it is super digestible. Before serving, a little finely chopped, fresh coriander is sprinkled over it ...............

• We traditionally had naan bread. You can of course also serve rice with it.

Annotation:

• Unfortunately I could not capture all the preparation steps in the picture. Sometimes it was so steamy that nothing could be seen in the photos. Sorry