Bhuna-Style Chicken Curry
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Bhuna-Style Chicken Curry

Bhuna-Style Chicken Curry

with Basmati Rice

This tomato-based curry over basmati rice is just what you need! It's filled with veggies and juicy chicken, and sure to warm your bones this winter season!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

370 mL

Crushed Tomatoes

113 g

Yellow Onion

¾ cup

Basmati Rice

200 g

Green Bell Pepper

2 tbsp

Green Curry Paste

(Contains Sulphites, Milk, Soy)

2 tbsp

Ginger-Garlic Puree

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

2 tbsp


0.38 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories880 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate92 g
Sugar16 g
Dietary Fiber8 g
Protein40 g
Cholesterol165 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces.

Prep and sear chicken

Pat chicken dry with paper towels. Cut chicken into 1-inch pieces. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring often, until golden-brown all over, 3-4 min. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)

Start curry

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook stirring often, until veggies soften slightly, 2-3 min.Season with salt and pepper. Add ginger-garlic puree. Cook, stirring often, until fragrant, 1 min.

Finish curry

Add curry paste, chicken (and any juices from the plate), crushed tomatoes and 1/4 cup water (dbl for 4 ppl). Bring to a simmer, then reduce heat to medium. Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 4-5 min.** Add 2 tbsp butter and 1/4 tsp sugar (dbl both for 4ppl). Season with salt and pepper, to taste.

Finish and serve

Fluff the rice with a fork. Divide rice between bowls. Top with curry. Sprinkle crispy shallots over top.