INDIAN CHICKEN CURRY (MURGH KARI)

A curry is a thick creamy sauce, add to that Chicken and lots of spices, and you are in food ecstasy. Lately I have had a love affair with Chicken Curry. I can't see to stop eating this delicious Indian Cuisine. Not long ago I made this simple Chicken Curry and it's been on my mind to make it again. There are so many variations to making Chicken Curry so I started searching for the best. I settled on this one and it's my favorite, unless another one beats it. The mix of spices gives the Chicken Curry that authentic Indian flavor and taste. It's hot yet tantalizing at the same time.If you want it less hot - which I would not recommend, keep it original - measure less of the spices. Left overs are even better the next day. This curry will give you a comforting warm satisfaction that will have you cooking every now and then. Serve it over a bowl of white plain Rice or go authentic and add Naan with a side of Raita.

Ingredients

2 Pounds Skinless, Boneless Chicken breast halves
2 Teaspoons Salt
1/2 Cup Cooking Oil
1 1/2 Cups Chopped Onion
1 Tablespoon Minced Garlic
1 1/2 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
1/2 Cup Water
1 Teaspoon Garam Masala
1 Tablespoon Chopped Fresh Cilantro
1 Tablespoon Fresh Lemon Juice

Method

-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
- Sprinkle with lemon juice to serve over Rice, Naan, Chapati

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INDIAN CHICKEN CURRY (MURGH KARI)

by Mulunga Alukwe August-17-2017

Ingredients

• 2 Pounds Skinless, Boneless Chicken Breast Halves
• 2 Teaspoons Salt
• 1/2 Cup Cooking Oil
• 1 1/2 Cups Onion
• 1 Tablespoon Garlic
• 1 1/2 Tablespoons Ginger
• 1 Tablespoon Curry Powder
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Ground Coriander
• 1 Teaspoon Cayenne Pepper
• 1 Tablespoon Water
• 1 Can Crushed Tomatoes
• 1 Cup Plain Yogurt
• 1 Tablespoon Chopped Cilantro
• 1 Teaspoon Salt
• 1/2 Cup Water
• 1 Teaspoon Garam Marsala
• 1 Tablespoon Chopped Cilantro for garnish
• 1 Tablespoon Lemon Juice

Instructions

-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 Marsala 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- Sprinkle with lemon juice to serve over Rice, Naan, Chapati

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 6 Servings