I could eat Indian food three times a week. Scratch that. I could eat Indian food every damn day, I love it that much. There’s not many dining experiences more fun or filling than going to an amazing Indian restaurant and ordering a bunch of different dishes and trying tons of curries and dry dishes and breads, etc., but doing that often can get pretty expensive, and so I’ve developed a few Indian-inspired recipes that I can prepare at home without breaking the bank.
This Bhuna-style curry is a riff on what is quite possibly my fave curry, and when I’m craving Indian food its a fool-proof recipe that always hits the spot. It comes together in one pot and requires pretty minimal effort. Once you’ve got all the ingredients in the pool, you just pop the lid on and walk away. When you return to the stove an hour later, you’ll have a deeply flavorful curry that’s beautifully rich and just a little bit sweet, and the meat will be fall-apart tender. All you need to add is some cooked white rice and store-bought naan (mustn’t;t forget the sopping), and you’ll have an Indian-inspired feast without breaking the bank. Here’s how to get it going:
One-Pot Bhuna Style Curry
- 1 lb or package chicken thighs cut into one inch chunks
- 1 yellow onion sliced
- 2 bell peppers (I like red and orange) cut into one inch chunks
- 2 tsp Garam Masala
- 2 tsp salt
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cayenne or crushed red chili flakes, to taste optional
- 1 tbsp tomato paste
- 1 large can whole peeled tomatoes
- 1/4 cup heavy cream optional
- olive oil
- white rice (I prefer Basmati or Jasmine) prepared
Coat the bottom of a dutch oven or stock pot with a lid with olive oil and heat the oil over medium heat.
Add the cubed chicken thighs (unseasoned) to the hot oil and brown on all sides. When the chicken is browned on all sides, remove it from the pot and set it aside.
Add the onions to the pot and saute for about 5-7 minutes, until softened.
Add the peppers to the pot and saute for another 5 minutes, until just softened.
Add the spices (the Garam Masala through the cayenne) and stir to coat the veggies in the spices. Cook for 2 minutes, until the spices are fragrant.
Add the tomato paste and stir until its no longer in one big lump.
Add the tomatoes and their juice to the pot. Break the tomatoes up woth the bottom of your spatula or spoon.
Return the chicken to the pot and stir to combine everything. Reduce the heat to low, cover the pot, and simmer for one hour.
Meanwhile, prepare your rice according to package instructions.
Before serving the curry, add the cream, if desired. Serve immediately, piping hot, over rice.