Indian Chicken Curry Serves 6
Indian Chicken Curry (Murgh Kari) Serves 6
"This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!"
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 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
- 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.