Easy, Healthy, Suitable for Slimming World Chicken Bhuna Recipe

Fancy something a bit spicy but still healthy? This chicken bhuna recipe might just be what you’re after. This curry is full of flavour, straightforward to make, and uses simple ingredients. Best of all, it’s low in fat and ideal for those aiming to lose weight, or just anyone who wants a lighter meal without sacrificing taste.

The chicken bhuna recipe doesn’t have the cream and heavy oils you often find in curries. By using lean chicken breast, tomatoes, and plenty of aromatic spices, you end up with a meal that’s both tasty and healthy.

Below you’ll find everything you need to know: why this chicken bhuna recipe for curry fits well into a healthy eating plan, nutrition facts, step-by-step instructions, ideas for making it your own, and how best to store any leftovers.

Why Chicken Bhuna Is Good for You

Trying to eat better can sometimes mean missing out on favourites. Thankfully, that’s not the case here. Chicken bhuna is filling, tasty, and doesn’t weigh you down with lots of cream or butter.

The main reason this curry works for weight loss is simple: lean chicken breast provides a decent amount of protein with very little fat. A 500g batch gives you about 115g of protein in total, so approximately 29g per portion, which helps you feel fuller for longer and helps to maintain muscle if you’re losing weight.

Because everything in this chicken bhuna recipe gets its flavour from a mix of spices, there’s no need for rich, oily sauces. The tomatoes (passata), onions, and garlic not only bring taste but also fibre and antioxidants. The result is a warming meal that feels like proper food; you won’t be left hungry or unsatisfied.

Could you make this a Slimming World Chicken Bhuna recipe?

This recipe is absolutely suitable as a Slimming World chicken bhuna as it uses no oil and all the ingredients are syn-free on the plan. Whilst the final dish doesn’t look like it has vegetables in, remember that other than the chicken, everything in the dish is either a spice or a Slimming World speed food, so you have lots of vegetables you don’t even notice!

If you want to make it even healthier, simply cook some extra vegetables to have on the side. I love it with roasted peppers.

The Ingredients

Here’s why each part of this chicken bhuna recipe has something to offer:

Chicken breast – Lean and low in fat, packed with protein to keep you feeling full. Also a source of B vitamins and selenium.

Turmeric – Adds a lovely golden colour and is known for its anti-inflammatory properties. Read my turmeric guide for more information.

Ginger – Not just for flavour; ginger is thought to help with digestion and may help curb your appetite a little.

Garlic – Adds depth to the taste and offers benefits for heart health.

Spices (garam masala, cumin, coriander) – All add flavour and help make the dish satisfying without the need for extra calories. These spices can also encourage you to eat more slowly, which is helpful for anyone watching portion sizes.

Tomato passata – A base for the sauce, it’s low in calories and a good source of vitamin C and antioxidants.

Onions – More than just a flavour base, onions give you fibre and some beneficial plant compounds.

How To Make This Chicken Bhuna Recipe

Here’s a straightforward way to prepare this chicken bhuna recipe. No special gadgets needed – just a blender and a frying pan will do the trick. If you don’t have a blender, I would recommend chopping everything as finely as possible and using crushed garlic and ginger if possible.

Chicken Bhuna Recipe Ingredients:

• 500g chicken breast (cut into bite-sized pieces)
• 1 red chilli (deseeded and chopped)
• 2 onions (roughly chopped)
• 4 garlic cloves (peeled and roughly chopped)
• 1 tsp fresh ginger (grated)
• 2 tsp garam masala
• 2 tsp turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 500g passata
• 100ml water
• 1 tbsp lime or lemon juice

Chicken Bhuna Recipe Method:

1. Make the base paste.

Put the chopped onions, garlic, chilli, and ginger into a blender or food processor. Add about three tablespoons of water. Blend until it forms a smooth paste.

2. Cook the paste.

Heat a large non-stick frying pan (or a saucepan) over medium heat. Add the onion paste and cook for about four minutes, stirring now and then so it doesn’t stick. The raw smell will go and you’ll see it start to change colour.

3. Add the spices.

Stir in the garam masala, turmeric, cumin, and coriander. Keep cooking for another four minutes, stirring often so the spices don’t burn.

4. Add the tomatoes.

Pour in the passata and 100ml water. Stir to combine everything. You’ll notice the sauce gets a bright, attractive colour from the spices.

5. Cook the chicken.

Add the chicken pieces and the juice of a lime or lemon. Stir, then turn the heat down and simmer for 25 to 30 minutes. Stir occasionally. The chicken should be cooked through and the sauce thickened.

If the sauce gets too thick, just add a splash more water. If it’s too thin at the end, cook for a bit longer with the lid off, or add a teaspoon of cornflour mixed with a little water.

Adaptations for your chicken bhuna recipe

This chicken bhuna recipe is easy to adapt to suit your tastes or dietary preferences.

Different meat?

You could easily turn this into a lamb bhuna recipe by simply swapping the meat. There is no end to the possibilities, as any meat would work well with these flavours if you fancy it!

For vegetarians.

You can swap the chicken for tofu, paneer, Quorn chicken pieces or a mix of vegetables. Cauliflower florets, peppers, green beans, and mushrooms all work well – just add them in the last 15 minutes so they don’t go mushy.

Spicy or mild?

If you like your curries hot, use the chilli seeds or add an extra chilli. You can also sprinkle in some cayenne pepper or a bit of chilli powder. If you’re sensitive to spice, leave out the chilli or use only half.

Low-carb swaps.

Serve with cauliflower rice or even spiralised courgette if you’re looking to cut carbs further. Alternatively, you could have the chicken bhuna recipe on it’s own if you prefer.

Add more protein.

Throw in a drained tin of chickpeas or some cooked lentils in the last ten minutes of cooking. They’ll bulk out the curry and add extra fibre and protein.

No dairy needed.

This chicken bhuna recipe is naturally dairy-free, which is handy for anyone avoiding milk or cream. All the richness comes from the onions, tomatoes and spices.

Tips for Storing and Batch Cooking

Chicken bhuna actually tastes even better after a day in the fridge, as the flavours develop once it’s cooled and reheated. If you’re into batch cooking, this is a good one to make ahead.

In the fridge:

Cool the curry and put it in airtight containers. It’ll keep for up to four days. Glass containers are a good choice as they don’t pick up smells and colours easily.

In the freezer:

The curry can be frozen for up to three months. Just let it cool, then put it in tubs or freezer bags (leaving a little space for it to expand). Label them so you don’t end up playing “freezer pot luck” in a few months!

Reheating:

From the fridge: Microwave for two to three minutes, stirring halfway, or heat gently in a saucepan until piping hot.
From the freezer: Defrost overnight in the fridge or use the microwave’s defrost setting, then heat as above.

Batch cooking:

You can easily double this chicken bhuna recipe if you want to fill your freezer. Sometimes I freeze rice or cauliflower rice in portions too, for an even quicker dinner later on.

What To Eat With Chicken Bhuna

This chicken bhuna recipe is quite filling on its own, but a few healthy sides can balance things out.

Rice or grains:

Brown rice gives extra fibre and keeps you full. Quinoa is another good choice, with a nutty taste and extra protein. For an even lighter option, serve with cauliflower rice.

Veg sides:

Try steamed green veg like broccoli or runner beans, or make a quick cucumber and red onion salad. A small side of roasted veg works too – it’s hard to go wrong!

A little healthy fat:

Sprinkle with a few chopped cashews or almonds just before serving for a bit of crunch. Avoid adding too much as nuts are high in calories.

Side dishes:

If you are looking to make a big Indian meal of it, then why not also make some onion bhajis with my air fryer recipe and perhaps some Indian potatoes, carrots and peas or an aloo gobi? All of these go well with this chicken bhuna recipe.

Chicken Bhuna Recipe Troubleshooting Tips

Here are a few tips if you run into problems:

• Too salty? Add a squeeze of lemon or a little sugar to balance things out, or stir in more passata and water.
• Too spicy? Mix in a spoonful of plain yoghurt when you serve, or add a little coconut milk to take down the heat. Next time, use less chilli or none at all.
• Chicken is tough? Next time, make sure not to boil the curry or cook at too high a heat. Simmer gently and check the chicken is done after 20 minutes.
• Sauce too thick? Add warm water a splash at a time until it looks right. Chicken stock also works if you have any handy.

Why you should try my chicken bhuna recipe

Chicken bhuna is a great option if you’re looking for lighter meals or want recipe ideas for weight loss. It’s filling and full of flavour, thanks to a blend of classic spices and fresh ingredients. With easy swaps and batch cooking options, it’s convenient and budget-friendly too.

So, if you’re planning your meals for the week or just fancy a healthy homemade curry, give this chicken bhuna recipe a try. You might find it sneaks its way into your regular meal rotation, and your waistline will thank you for it!

Let me know in the comments below if you try my chicken bhuna recipe and what you think. Did you try any adaptions? Is there anything different you would recommend?

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