Murgh Kari (Spicy Indian Chicken Curry)

    Murgh Kari (Spicy Indian Chicken Curry)


    538 people made this

    About this recipe: This spicy Indian dish is full of great flavours, very easy to make and a deliciously warming curry for spice lovers.

    Serves: 6 

    • 1kg skinless, boneless chicken breast halves
    • 2 teaspoons salt
    • 1/2 cup (125ml) cooking oil
    • 1 1/2 cups chopped onion
    • 1 tablespoon minced garlic
    • 1 1/2 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
    • 470g crushed tomatoes
    • 1 cup plain yoghurt
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon salt
    • 1/2 cup (125ml) water
    • 1 teaspoon garam masala
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon fresh lemon juice

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Sprinkle the chicken breasts with 2 teaspoons salt.
    2. Heat the oil in a large frypan 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.
    3. Reduce the heat under the frypan to medium-high; add the onion, garlic and ginger to the oil remaining in the frypan and cook and stir until the onion turns translucent, about 8 minutes.
    4. 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, yoghurt, 1 tablespoon chopped coriander, and 1 teaspoon salt into the mixture. Return the chicken breast to the frypan along with any juices on the plate. Pour 1/2 cup (85ml) water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.
    5. Cover the frypan and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice to serve.

    Recently viewed

    Reviews (1)


    I just roughly estimated the portions and it still came out delicious - 11 Nov 2010

    Write a review

    Click on stars to rate