My Mom found this Chicken Curry recipe and it is absolutely DELISH! I make it ALL the time and everyone (including my kids) loves it!
First I’ll share some photos from the last two times I made it…then I’ll add the recipe at the end.
WARNING: it can be a bit expensive the first time you make it because of all the spices that are required…but if you’re looking for a special dish, it’s TOTALLY worth it (plus, the next time you make it, it’ll be MUCH more affordable!).
Let me know if you have ANY questions!
Chicken Curry Recipe
Murg Kari CHICKEN CURRY
To serve 4 to 6
2 to 2 1/2 pounds skinned chicken legs and thighs and boned, skinned, split chicken breasts
3 teaspoons salt
1/2 cup vegetable oil
11/2 cups finely chopped onions
1 tablespoon finely chopped garlic
11/2 teaspoons scraped, finely chopped fresh ginger root
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground hot red pepper
1/4teaspoon ground fennel, or fennel seeds pulverized with a mortar and pestle
1/2 cup water
1 cup finely chopped fresh tomatoes, or substitute 1 cup chopped, drained, canned tomatoes
2 tablespoons finely chopped fresh
1/2 cup unflavored yoghurt
1 teaspoon garam masala (page 6)
1 tablespoon fresh lemon juice
Pat the chicken pieces dry with paper towels and sprinkle them with 2 teaspoons of the salt. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a drop of water flicked into it splutters instantly. Add the chicken and fry for 3 or 4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. Transfer the chicken to a plate.
Add the onions, garlic and ginger to the oil remaining in the skillet and, stirring constantly, fry for 7 or 8 minutes, or until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, red pepper, fennel and 1 tablespoon of the water, and, stirring constantly, fry for a minute or so. Stir in the tomatoes, 1 tablespoon of the fresh coriander, the yoghurt and the remaining teaspoon of salt.
Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat the pieces evenly. Sprinkle the top with the garam masala and the remaining tablespoon of fresh coriander, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the chicken is tender but not falling apart.
To serve, arrange the chicken attractively on a heated platter, pour the sauce remaining in the skillet over it, and sprinkle with the lemon juice.