24 March 2010

Murgh Kari (Chicken Curry)

I had a serious Indian food craving last night, and had some left over chicken so I decided what the heck, lets try my hand at chicken curry. The thought of it the next day is making me drool. LOL. I think it turned out wonderful especially paired with potato curry, basmati rice and naan.
  • 2 lbs skinless, boneless chicken breast
  • 2 tsp salt
  • 1/2 c cooking oil
  • 1.5 c chopped onion
  • 1 tbsp minced garlic
  • 1.5 tsp minced fresh ginger root (I used ground ginger)
  • 1 tbsp curry powder
  • 1 tsp each: ground cumin, turmeric, coriander, and cayenne pepper
  • 1 tbsp water
  • 1 (15oz) can crushed tomatoes
  • 1 c plain yogurt
  • 1 tbsp cilantro
  • 1/2 c water
  • 1 tsp garam masala
  • 1 lemon


  1. Sprinkle chicken breast with salt
  2. Heat oil in large skillet over high heat. Add chicken and partially cook it. Transfer chicken to plate and set aside.
  3. Reduce heat to medium-high and add onion, garlic and ginger to remaining oil and cook until onion is tender. Stir in curry powder, cumin, turmeric, coriander, cayenne and 1 tbsp of water into onion mixture. All to heat for about a minute while stirring. Mix in tomatoes, yogurt and some of the cilantro. Return chicken breast to the skillet along with any juices on the plate. Pour about 1/2 cup water onto the mixture. Bring to boil, turning chicken to coat. Add garam masala and remaining cilantro.
  4. Cover the skillet and simmer until chicken is completely cooked (about 20 minutes)

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