Murgi Kalia Chicken Curry From Bengal Recipes

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MURGI KALIA - CHICKEN CURRY FROM BENGAL

A gently spiced curry from the Bengali part of India. Adaped from "1000 Great Indian Recipes" published by Roli & Janssen, 2005.

Provided by Da Huz

Categories     Curries

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 14



Murgi Kalia - Chicken Curry from Bengal image

Steps:

  • Dismember the chicken. Take the breasts off the ribcage.
  • Heat the ghee. Add the onion and fry until translucent.
  • Add all the spices and mix to combine. Fry for a few second to flavor the ghee.
  • Add the chicken and brown.
  • Add water and tomato. Cover and simmer until chicken is almost cooked.
  • Add rice and continue simmering 20 minutes.

Nutrition Facts : Calories 322.4, Fat 20.6, SaturatedFat 8.8, Cholesterol 79, Sodium 74.8, Carbohydrate 18.2, Fiber 2.1, Sugar 2.6, Protein 16.2

1 chicken, dismembered
1/4 cup ghee (or shortening)
1 onion, diced
1 teaspoon ground ginger
1 teaspoon ground garlic
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 cup water
1 (14 ounce) can diced tomatoes
1/2 cup long grain rice

INDIAN CHICKEN CURRY (MURGH KARI)

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20



Indian Chicken Curry (Murgh Kari) image

Steps:

  • Sprinkle the chicken breasts with 2 teaspoons salt.
  • Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  • Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

BENGALI CHICKEN CURRY WITH POTATOES

A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.

Provided by tanj

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 12



Bengali Chicken Curry with Potatoes image

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
  • Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 41.6 g, Cholesterol 58.5 mg, Fat 10 g, Fiber 6.3 g, Protein 27.5 g, SaturatedFat 1.8 g, Sodium 199.9 mg, Sugar 7.6 g

2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 large red-skinned potatoes, chopped
½ cup fresh cilantro

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