Indian Chicken Curry Murgh Kari Food

INDIAN CHICKEN CURRY (MURGH KARI)

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.

MURG KARI (CHICKEN CURRY)

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.

INDIAN CHICKEN IN WHITE GRAVY (SAFED MURGH - CURRY)

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.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
• Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir 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. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.
• Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until 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). Drizzle with lemon juice to serve.