Bhuna Chicken with Romanesco
Inspired by Anjum Anand’s Rich Lamb Bhuna
Makes 6 servings.
2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces
1 lb of romanesco, chopped into 1” pieces
6 medium onions, thinly sliced
2 cups sweet potato, chopped into 1” pieces
2 ½ cups of fresh or canned whole tomatoes, chopped
1 tablespoon olive oil
2” piece of ginger, roughly chopped
3 large garlic cloves, roughly chopped
2 tablespoons full-fat coconut milk
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 ½ teaspoon salt, divided
½ teaspoon ground turmeric
½ teaspoon black pepper
2 bay leaves
¼ teaspoon ground cloves
2 tablespoons fresh cilantro leaves, finely chopped for topping, divided
- Process the tomatoes, ginger and garlic together in a food processor until smooth. Set aside.
- Combine the garam masala, chili powder, coriander, cumin, turmeric, pepper, and cloves in a small bowl. Set aside.
- In a large pot, sauté the onions in the olive oil over medium heat for 3 minutes. Sprinkle ½ teaspoon of salt over the onions.
- Stir in the sweet potatoes and romanesco, sprinkle the remaining 1 teaspoon of salt over the vegetables and allow to cook a couple of minutes.
- Then add the chicken and tomato-ginger-garlic mixture to the pot. Pour in the spices, coconut milk, bay leaves and 1 tablespoon of fresh cilantro. Gently stir to combine.
- Increase heat to medium-high and bring to a gentle boil. Once boiling, reduce heat to low and cover. Allow to cook for 15 minutes. Stir every five minutes to prevent ingredients from sticking.
- Remove bay leaves before serving.
- Serve over rice and sprinkle with fresh cilantro.