Prawn Cocktail Canapes

Full Recipe Details

Mark’s recipes on the Mairead Ronan Show Today FM
  • dash of oil

    1 onion, diced

    3 cloves garlic, diced

    piece of ginger (about ½“) diced

    1 green chilli, seeds removed and diced

    1 tsp. chilli powder

    1 tsp. garam masala

    1 tsp. ground turmeric

    1 ½ tsp. ground cumin

    1 ½ tsp. ground coriander

    1 tin of tomatoes

    500g chicken, diced (chicken thighs meat will give better flavour- if using chicken breast cut the cooking time by about 10 minutes)

    ½ lemon, juiced

    bunch of coriander, chopped

    1 tpsn. yogurt


Cook the onions, garlic, ginger and green chilli in a little oil over a low heat for about 10 minutes. Add in the ground spices and stir well. Cook for a minute or so, add in the tomato and a little water. Bring this to the boil. Add in the chicken pieces, stir well and cover with a lid. Simmer this for about 30-35 minutes, check it after 10 minutes or so to make sure there is enough liquid in the pot. If it has dried out add a little water and continue cooking. 

Once the chicken has cooked, remove from the heat and add in the lemon juice and coriander. Spoon some yogurt over the top. 


Serve with fluffy rice and naan bread.

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