Murg Kari Chicken Curry Recipes

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INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ 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
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

  • 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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

MURG KARI (CHICKEN CURRY)



Murg Kari (Chicken Curry) image

Make and share this Murg Kari (Chicken Curry) recipe from Food.com.

Provided by Dancer

Categories     Poultry

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken thighs
4 teaspoons vegetable oil
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
3/4 cup chicken stock
1/2 cup unsweetened coconut
1/4 cup mango chutney
1 1/2 teaspoons ketchup
2 teaspoons lemon juice
1 pinch salt and pepper
4 teaspoons cornstarch
4 teaspoons water

Steps:

  • Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened.
  • Add chicken and stir to coat chicken in seasonings.
  • Stir in stock, coconut, chutney and ketchup.
  • Bring to a boil then reduce heat and simmer 5 minutes.
  • Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil.
  • Stir cook until sauce is thickened.
  • Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.

Nutrition Facts : Calories 404.7, Fat 28, SaturatedFat 18.1, Cholesterol 95.8, Sodium 195.3, Carbohydrate 14.3, Fiber 5.3, Sugar 4.1, Protein 25.9

MURG KARI (CHICKEN CURRY)



Murg Kari (chicken curry) image

Number Of Ingredients 14

* See note below.
6 pounds chicken nuggets (breasts, legs, thighs)
1/3 cup curry paste (add equal amounts of curry powder and cooking oil until you have a paste)
1 can tomato paste ( 3/4 cup)
10 cups onions coarsely chopped (5 lbs.)
1 1/2 cloves garlic finely chopped
2 red chili peppers finely chopped or well crumbled
1 tablespoon sugar
5 teaspoons salt (a bit less if bouillon cubes are used instead of soup stock)
1/4 teaspoon white pepper
6 eggs hard cooked, cut in half lengthwise
2 lemons
1/2 cup wok oil
5 cups chicken broth or chicken bouillon

Steps:

  • * This recipe may be made in advance and frozen. If using chicken for a buffet, cut the meat from the bones after frying. Make soup stock from necks, backs, etc. of chicken or use bouillon cubes to make 5 cups stock. Fry onions in 3 tablespoons oil until light brown. Add sugar to help hasten browning process. Add peppers and garlic to onion and continue frying until well-browned. Fry pieces of chicken in small amount of oil and when browned place in 8 quart kettle and add the onions.Over low heat fry the curry paste in 1 tablespoon oil for 15 minutes then add tomato paste and 3 cups soup stock. Cook five minutes more and add to the meat and onions. Add salt and pepper.Add remaining stock and cook slowly in open kettle for 40 minutes if boned, 60 minutes if still on bone. During last ten minutes of cooking add the lemons cut into halves and squeezed. After ten minutes remove the lemons, squeezing them against the side of the kettle.When ready to serve, garnish with hard boiled egg halves, facing the cut side down on top of the curry.To serve: Each guest helps himself to rice, spoons curry mixture over the rice, and then sprinkles relish over the top.Relishes: Ground salted peanuts or other nuts, India relish, pickled onions, fresh chopped ginger, crisp crumbled bacon, currants, chutney, grated coconut, apple wedges.

Nutrition Facts : Nutritional Facts Serves

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