Indian Chicken Curry (Murgh Kari))🌶️🔥

[palateprince]

I learned this amazing Indian Chicken Curry (Murgh Kari) when I was backpacking through Kerala, India... It's got this wicked combo of spices that'll blow your mind ... Trust me, you gotta try it!

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Ingredients​

• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• ½ cup cooking oil
• 1 ½ cups chopped onion
• 1 tablespoon minced garlic
• 1 ½ 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
• ½ cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

How to make it​

Step 1: Gather all ingredients.

Step 2: Sprinkle the chicken breasts with 2 teaspoons salt.

Step 3: In a big skillet over high heat, heat up the oil; add the chicken in stages and fry it until it's fully browned on all sides. After browning, place the chicken breasts on a plate and reserve.

Step 4: In the skillet with the leftover oil, add the onion, garlic, and ginger after lowering the heat to medium. Simmer and stir for 5 to 8 minutes, or until onion is tender and transparent. Incorporate the onion combination with the curry powder, cumin, turmeric, coriander, cayenne, and a tablespoon of water. Mix and let it cook for approximately one minute.

Step 5: Stir together the tomatoes, yogurt, 1 teaspoon of chopped cilantro, and 1 teaspoon of salt.

Step 6: Put the chicken breast back in the skillet with its juices. After adding 1/2 cup of water and bringing it to a boil, turn the chicken so that the sauce coats it. Over the chicken, scatter 1 tablespoon of cilantro and garam spice.


Step 7: After the chicken breasts' center is no longer pink and their fluids run clear, which should take around 20 minutes, cover the skillet and simmer. When placed in the center, an instant-read thermometer should read at least 165 degrees Fahrenheit (74 degrees Celsius). To serve, drizzle with lemon juice.

 

[Clint08]

Your Indian Chicken Curry recipe has me hooked already! Learning it while backpacking through Kerala must have been an amazing experience. And those spices? I can only imagine the flavor explosion! Thanks for sharing-I can't wait to give it a try and experience a taste of Kerala right in my kitchen!

 

[maltchaseal]

Ooooh, this recipe looks fire That Kerala spice combo sounds unreal ..thanks for sharing, gotta try this at home!

 

[MylaPeek]

Yum, Indian chicken curry is always a winner! I can practically smell those aromatic spices through the screen! Can't wait to whip up a batch of this Murgh Kari and dive into all that flavorful goodness. Thanks for sharing the recipe!

 

[pato2ya]

Indian chicken curry (Murgh Kari)? Ah, the spicy symphony of flavors that's sure to transport you straight to the streets of Mumbai! Get ready to savor tender chicken swimming in a rich, aromatic sauce infused with a blend of spices that'll warm you from the inside out. It's comfort food at its finest, with just the right amount of heat to keep things interesting!