Murgh Kari
Chicken Curry
I am not sure just how authentic this chicken curry is as I found the recipe on All Recipes, written by a non-Indian. The sauce tasted pretty much exactly like the Trader Joe's simmering curry sauce I used to buy a couple of decades ago, but then again, I'm not sure how authentic that was either. It did taste quite different than the dishes labeled as "chicken curry" in our local Indian restaurants, but I'm not sure how authentic those are either. Nothing that I ate in India resembles this curry or the ones I eat at restaurants over here - but that's just life.
In any case, this was good enough, my daughter and husband liked it, and given my bad lack making curries, I'm reasonably happy with the results.
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Chicken Curry
Ingredients
- 2 Tbsp olive oil
- 2 lbs skinless, boneless chicken breasts or thighs, cubed
- 1 onion, chopped
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger root
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 Tbsp ground cilantro or parsley, divided
- 1 15oz can crushed tomatoes
- 1 cup plain yogurt
- 1 tsp salt
- 1 tsp garam masala
- lemon juice to taste
Directions
Heat oil in a medium or large saucepan over high heat. Add the chicken and cook until it's beige on all sides. Using a slotted spoon, remove chicken to a bowl and set aside. Turn heat down to medium high.
Add the onion, garlic, ginger, curry powder, cumin, coriander, turmeric and 1 tablespoon of water to the bowl. Cook for one minute, stirring. Add the chicken and accumulated chicken juices to the pot and stir well. Stir in 1 Tbsp parsley.
Add the crushed tomatoes and plain yogurt and stir. Add the salt, garam masala and remaining tablespoon of parsley. Stir, bring to a boil, then cover and reduce the temperature to low. Simmer for 20 minutes or until the chicken is cooked through. Add the lemon juice before serving and adjust seasoning.
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Adapted from Adrienne's recipe at All Recipes
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