Bhoona Ghosh

Bhoona Ghosh


June 21, 2015

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 4


1lb/0.5kg chicken breast

1 large onion.

3 table spoons of rapeseed oil or veg oil.

1 inch piece of ginger. Grated.

5 cloves of fresh garlic minced.

2 table spoon of malt vinegar.

2 tins chopped tomatoes.

Salt and pepper to taste.

3 medium sized potatoes cut into nice sized.

4 tsp ground coriander,

1/2 tsp ground cumin,

2tsp ground paprika,

1tsp ground turmeric

1/2 tsp chilli powder


1Take coriander, cumin, paprika, turmeric and chilli powder and put them in a bowl, add a little water to make a paste and put to the side for now.

2Then in a pan fry onions for 2-3 min add garlic and ginger fry for another min then add the vinegar.

3Transfer to slow cooker

4Add diced chicken breast then add the paste coat it all then add chopped tomatoes season well

5I also add a small pinch of sugar

6Then add potato stir and sit back and let it cook for 4hrs on low.

7It smells amazing 🙂

Submitted by Mark Hart


1 Review


May 3, 2017

I found this a bit runny, will need to add flour next time
I used pasta instead of rice (cause I forgot to buy some)
We both enjoy it
Will do again

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