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Saturday, July 30, 2016

indian chicken curry (murgh kari)

Ingredients

  • Servings: 6
  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • 1/2 cup 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
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • 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.

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