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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Indian Chicken Curry (Murgh Kari) Recipe

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This recipe for Indian Chicken Curry (Murgh Kari) is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. skinless, boneless chicken breast halves
2 tsp. salt
½ c. cooking oil
1½ c. chopped onion
1 Tbsp. minced garlic
1½ tsp. minced fresh ginger root
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground coriander
1 tsp. cayenne pepper
1 Tbsp. water
15 oz. can crushed tomatoes
1 c. plain yogurt
1 Tbsp. chopped fresh cilantro
1 tsp. salt
½ c. water
1 tsp. Garam Masala
1 Tbsp. chopped fresh cilantro for garnish
1 Tbsp. fresh lemon juice
Directions:
Directions:
Sprinkle the chicken breasts with 2 tsp. 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 Tbsp. of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt,1 Tbsp. chopped cilantro, and 1 tsp. salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour ½ c. water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the Garam Masala and 1 Tbsp. 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 165º. Sprinkle with lemon juice to serve. Serves 6.
Personal Notes:
Personal Notes:
This is a great recipe for spicy Indian chicken curry!

 

 

 

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