Slow Cooker Chicken Bhuna

Rating:
(7 ratings)
Recipe by Print

A Bhuna is popular throughout the Bengal region of north east India and western Bangladesh and is also a popular menu item at Indian restaurants in the US and Europe. Save the money on eating out and cook your own Slow Cooker Chicken Bhuna!

Serves 4
Difficulty Easy
Prep Time 20 minutes
Cooking Time about 6 hours on low

Slow Cooker Curries simply can't be beaten, and this Slow Cooker Chicken Bhuna will definitely be added to your "will make again and again" list!

There's an easy way to make it - that's with our method below. If you want to make it even easier, replace the ground spices with 2 tbsp of Bhuna or other medium curry paste.

If you don't have a food processor or blender, chop the onions, garlic, chillies and ginger as finely as possible.

Ingredients

  • 4 boneless chicken thighs, chopped into 3cm chunks
  • 400g tin chopped tomatoes
  • 2 green chillis, deseeded and chopped
  • 2 onions, peeled and chopped
  • 4 garlic cloves, crushed
  • Juice of 1/2 a lemon
  • 25g piece of root ginger
  • 2 tsp ground cumin
  • 2 tsp tumeric
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • Chopped coriander, to serve
  • 3 tbsp plain flour

Method

  1. Whizz the onions, garlic, chillies, ginger and 3 tbsp of water in a food processor (or blender) until you have a paste. If you don't have a blender, chop it as finely as you can.
  2. Heat a tablespoon of oil in a pan, and add the paste (or finely chopped mix of onions, garlic, chillies and ginger) over a medium heat for 3 minutes. Add the ground spices (garam masala, ground coriander, cumin and tumeric) or curry paste, and fry for a further 3-4 minutes until the onions turn a nice golden colour.
  3. Sprinkle the flour into the pan, then add the can of chopped tomatoes. Refill the can halfway with water, and add that too. Season well with plenty of salt and pepper, then stir in the chicken and lemon juice. Check the thickness of the curry, then transfer to the slow cooker when you're happy.
  4. Cook on low for up to six hours. Once cooked, check the seasoning and adjust if required. Serve with plenty of chopped coriander.

Comments (13) Add yours

  • No profile avatar
    Claire Carmichael says
    If you're going to all the trouble frying everything in the pan first your as well just making it there and not bothering with the slow cooker I think?
    Posted about about 1 month ago
  • No profile avatar
    Chrissy Kendal says
    Can anyone help .....I've made this to spicy hoe can I cool it down ?.
    Posted about 9 months ago
  • No profile avatar
    Jacqueline Bouglas says
    Going to make this tomorrow can I double up recipe to make for more people ???.
    Posted about about 1 year ago
  • No profile avatar
    Jacqueline Bouglas says
    Going to make this tomorrow can I double up recipe to make for more people ???.
    Posted about about 1 year ago
  • Picture?1477590096
    Joanne Drake says
    This curry was lovely. It was really tasty and better than a takeaway. I will definitely be making this again!
    Posted about about 1 year ago
  • Picture?1477502402
    Neal Mclachlan says
    lazy ginger?A good tip if you use ginger is to buy a large piece use what you need for recipe, with the remaining piece freeze it and it will keep for ages and just grate what you need the next time you need some , it actually grates easier if its been frozen!!
    Posted about about 1 year ago
  • Picture?1477407760
    Claire Deacon says
    What can I use instead of the root ginger?
    Posted about about 1 year ago
  • No profile avatar
    Geoff Crisp says
    First recipe I have tried on this web site and it was brilliant. I added a small amount of single cream at the end to take off the slight sharpness from putting in just a little too much lemon juice. Just how much is the juice of one lemon?? Anyway my said it was my best curry ever, better than our local takeaway. Highly recommended.
    Posted about about 1 year ago
  • No profile avatar
    Woz Reeves says
    Update. This was scrumptious! If anything, next time I would add extra heat, possibly double up on the chillies. The whole family loved it and because I used extra chicken there were two meals left for another day and they were even tastier! Yum, yum.
    Posted about about 1 year ago
  • No profile avatar
    Woz Reeves says
    Making this now, but on medium setting as ran out of time. will post the result, kitchen smells like an Indian restaurant yum, yum.
    Posted about about 1 year ago
  • Picture?1430037180
    Kate McCallion says
    I would also cook out the flour for a few minutes before adding the tomatoes
    Posted about over 2 years ago
  • Picture?1430037180
    Kate McCallion says
    You don't have to sear your meat for the slow cooker Adrian :-) I prefer too it's just a personal preference really. Making this tomorrow so will post how it turns out
    Posted about over 2 years ago
  • Picture?1428517624
    Adrian McKay says
    No searing the chicken pieces ?
    Posted about over 2 years ago
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