Murgkarichickencurry Recipes

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

Ingredients

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

Ingredients

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

INDIAN CHICKEN IN WHITE GRAVY (SAFED MURGH - CURRY)

Indian Chicken in White Gravy (Safed Murgh - Curry) image

This is a lovely curry -rich, but not heavy- and mild. Serve with rice and your choice of accompaniments. Prep/cook times are estimates.

Provided by Sandi From CA

Categories Whole Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 broiler-fryer chicken, cut into 8 pieces (I used boneless, skinless thighs, all fat removed)
1/4 cup ghee
1 teaspoon cumin seed
1/2 teaspoon peppercorn
2 teaspoons ginger-garlic paste (alternately 1 tsp of each)
1 1/2 teaspoons salt
1 tablespoon poppy seed (I used white, but black's ok too)
1/4 cup cashews, soaked, drained and ground to a paste
1 teaspoon vinegar
1 teaspoon sugar
4 tablespoons coriander leaves or 4 tablespoons cilantro, finely chopped
2 tablespoons cornstarch or 2 tablespoons Wondra Flour, dissolved in 1/2 cup water
1/2 cup milk

Steps:

Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required.
Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and sauté till a little darker in color.
Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.
Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.

Nutrition Facts : Calories 473, Fat 35.9, SaturatedFat 13.1, Cholesterol 140.1, Sodium 736.6, Carbohydrate 6.1, Fiber 0.7, Sugar 1.1, Protein 30.6

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