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
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
MURG KARI (CHICKEN CURRY)
Make and share this Murg Kari (Chicken Curry) recipe from Food.com.
Provided by Dancer
Categories Poultry
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened.
- Add chicken and stir to coat chicken in seasonings.
- Stir in stock, coconut, chutney and ketchup.
- Bring to a boil then reduce heat and simmer 5 minutes.
- Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil.
- Stir cook until sauce is thickened.
- Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.
Nutrition Facts : Calories 404.7, Fat 28, SaturatedFat 18.1, Cholesterol 95.8, Sodium 195.3, Carbohydrate 14.3, Fiber 5.3, Sugar 4.1, Protein 25.9
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- Season chicken with 2 tbsps salt. In a large skillet, heat oil over high heat. Add chicken and cook until browned. Transfer to a plate. Set aside.
- Reduce heat to medium-high. Add onion, garlic, and ginger. Cook for 8 min, until onion is translucent. Add ground cumin, turmeric, curry powder, cilantro, cayenne, and 1 tbsp water. Stir for 1 minute. Add crushed tomatoes, plain yogurt, 1 tbsp cilantro, and 1 tsp salt.
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