How To Make Indian Chicken Curry (Murgh Kari)
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 500g chicken pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 cup yogurt
- 1/4 cup fresh cilantro leaves, chopped
- 2 tbsp oil
- Salt to taste
Instructions
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Heat oil in a pan and add the onions. Cook until they turn golden brown.
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Add the garlic, ginger, and green chilies. Saute for a minute.
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Add the chicken pieces and cook until they are browned.
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In a bowl, mix together the yogurt, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Add this mixture to the pan and cook for a few minutes.
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Add the tomato puree and cook until the oil separates from the masala.
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Add water as needed to adjust the consistency of the curry. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
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Sprinkle garam masala and garnish with cilantro leaves.
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Serve hot with rice or naan.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 120mg
- Sodium : 650mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 40g
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