Murgh Kari (Indian Chicken Curry)
At the end of my culinary studies I did a brief externship with Melinda's Heaven. The owner asked for an article on the curries of Asia and for an original recipe. I so loved the variances that I came up with 3. This is one of those recipes. The article can be found at https://goodeatsgreatmemories.com/2019/09/15/curry-of-the-asian-continent/
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
  • 3/4 (12 ounces) skinless, boneless chicken (cut into bite size pieces)
  • 1/4 tsp salt
  • 2 tbsp cooking oil of your choice (I prefer olive)
  • 1/2 cup red onion (diced)
  • 1 tsp garlic (minced )
  • 1/2 tsp fresh ginger root (minced)
  • 1/4 tsp ground cumin
  • 1/8 tsp ground turmeric
  • 1/4 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 5 tbsp water
  • 1/2 (15 ounces) can of crushed tomatoes
  • 1/3 cup plain yogurt
  • 2 tsp fresh cilantro (chopped)
  • 1/2 tsp garam masala
  • 1 tsp fresh lemon juice
Instructions
  1. Sprinkle the chicken with 1/8 teaspoon of salt
  2. Heat the oil in a large skillet over high heat, partially cook the chicken until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  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 5 minutes.
  4. Stir the cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture, allow to heat together for about 1 minute while stirring.
  5. Mix the tomatoes, yogurt, 1 teaspoon chopped cilantro, and 1/8 teaspoon salt into the mixture.
  6. Return the chicken breast to the skillet along with any juices on the plate. Pour the remaining 4 tablespoons water into the mixture, bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 teaspoon cilantro over the chicken
  7. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Sprinkle with lemon juice to serve.