1. Place the chicken into a large bowl, stir in the lime juice and paprika. Cover with cling film and leave to marinate while you prepare the rest of the curry.
2. Heat the oil in a large saucepan. Once hot turn the heat down to medium, add the sliced onions and cook for 15-20 minutes until caramelised and brown. Stir frequently to ensure they don’t burn.
3. Add the red pepper, lime zest, curry paste and a little water (4-5 tbsp) and cook gently for 3-4 minutes stirring frequently.
4. Add the chicken and cook for a further 4-5 minutes on a medium heat, making sure that the chicken is well coated with the curry masala. Add the passata, tomato puree and a splash of water if the sauce looks dry.
5. Simmer the curry for about 15 minutes on a low to medium heat with the lid on. Then remove the lid from the pan and turn up the heat to reduce the sauce to your preference. Check that the chicken is cooked through.
6. Stir in the garam masala, chopped coriander and season to taste before serving with rice and or naan bread or chapattis.
Dishes cooked in the bhuna style are rich and pungent, the flavour of the spice mix concentrated down by the reduction of the sauce. This recipe has a twist of lime giving the dish a delicious fresh taste.