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!

Ingredients

  1. 2 pounds skinless, boneless chicken breast halves
  2. 2 teaspoons salt
  3. ½ cup cooking oil
  4. 1 ½ cups chopped onion
  5. 1 tablespoon minced garlic
  6. 1 ½ teaspoons minced fresh ginger root
  7. 1 tablespoon curry powder
  8. 1 teaspoon ground cumin
  9. 1 teaspoon ground turmeric
  10. 1 teaspoon ground coriander
  11. 1 teaspoon cayenne pepper
  12. 1 tablespoon water
  13. 1 (15 ounce) can crushed tomatoes
  14. 1 cup plain yogurt
  15. 1 tablespoon chopped fresh cilantro
  16. 1 teaspoon salt
  17. ½ cup water
  18. 1 teaspoon garam masala
  19. 1 tablespoon chopped fresh cilantro
  20. 1 tablespoon fresh lemon juice

Directions

Sprinkle the chicken breasts with 2 teaspoons salt.
Step 2

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.

Step 3

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.

Step 4

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

427.4 calories; protein 38.1g 76% DV; carbohydrates 14.7g 5% DV; fat 24.3g 37% DV; cholesterol 94.7mg 32% DV; sodium 1370.4mg 55% DV.

 

 

 

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