Indian Chicken Curry

Indian Chicken Curry.

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

By Ayshren

Indian Chicken Curry (Murgh Kari) Watch

Recipe Summary

Prep: 20 mins Cook: 40 mins Total: 1 hr.

Servings: 6 Yield: 6 servings Nutrition Info

Ingredients

Decrease Serving 6 Increase Serving Adjust Original recipe yields 6 servings Ingredient Checklist

  • 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

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Directions

Instructions Checklist

  • Step 1 Sprinkle the chicken breasts with 2 teaspoons of salt.
  • Step 2 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.
  • Step 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 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.
  • Step 4 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.

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