Murgh Kari (Indian Chicken Curry)

An easy-to-make warming Indian style curry.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 30 minutes

Source: https://www.youtube.com/watch?v=Z-IRkyUeaiE

Ingredients:

1. 4 large Chicken Breasts each cut in to 4 pieces

Marinade:

1. 2 large Red Chillies

2. 1 tsp. heaped coriander seeds

3. 3 cardamom pods

4. 1 pinch / 4 cloves

5. 1/2 tsp heaped turmeric powder

6. 1 large pinch coarse salt

7. 2 tsps heaped plain yogurt / Greek yogurt

Curry Base:

1. 2 large whole ripe red tomatoes, finely diced

2. 1 large brown onion, finely chopped

3. 1 large whole pod garlic, finely sliced

4. 2 green chillies, deseeded and sliced lengthwise

5. 2 tsp olive oil or ghee for cooking base.

6. 2 whole cardamom pods

7. 1 tsp heaped cumin powder

8. 2 cloves whole

9. 3 bay leaves

10. 1" ginger, freshly grated when needed

11. 1 tsp turmeric powder

12. 1 tsp coriander powder

13. 1-4 small red chillies

14. 1 tsp tomato paste

TO FINISH

• Coriander

Method:

Step 1 Grind ingredients 2 to 7 to a fine powder.

Step 2 Add the fine spice mix powder to the yogurt and mix well.

Step 3 Add the chicken pieces, mix well and marinate for 30 to 120 minutes.

Step 4 Heat oil, break cardamom pods (split) in to the oil. Add 1 tsp cumin powder, 2 cloves, 3 bay leaves, green chillies, onion, garlic, and grated ginger. Sweat ingredients.

Step 5 Add 1 tsp turmeric powder, 1tsp coriander powder, hot red chillies (1 - 4) finely chopped. Mix well.

Step 6 Add chopped tomato. Stir. Add 1 tsp tomato paste. Stir

Add water. Add salt. Stir. Reduce.

Add oil.

Add marinated chicken. Add more water to cover chicken. Cook

Add chopped coriander for final step to cook for 2 more minutes.