Chicken Curry (Murgh Kari)

Course : Curry
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds skinned chicken breasts
3 tablespoons salt
1/2 cup oil
1 1/2 cups finely chopped onions
1 tablespoon garlic minced
1 1/2 tablespoons finely chopped ginger
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon coriander
1 tablespoon ground cayenne pepper
1/2 cup water
1 can crushed tomatoes -- (15 oz.)
2 tablespoons fresh cilantro -- chopped
1/2 cup yogurt
1 tablespoon garam masala
1 tablespoon fresh lemon juice

Preparation / Directions:

Sprinkle chicken breasts with 2 t of the salt. In a large skillet, heat the oil over high heat. Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and set aside. Add the onions, garlic, and ginger to the remaining oil. Saute for 8 minutes over medium-high heat. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir well for about one minute. Add the tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of salt. Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet and simmer for 20 minutes.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes