Murgh Kari (Indian Chicken Curry) #Chickencontest Recipe by Mulunga Alukwe
Cooking Instructions 1 Sprinkle salt on the chicken breast. Add to hot pan with oil, sear until browned. Transfer to plate 2 In the same pan, add oil, onion, garlic and ginger, fry until golden brown 3 Stir in curry powder, cumin, turmeric, coriander, cayenne, add the tablespoon of water and cook one minute stirring 4 Add in tomatoes, yoghurt, cilantro and salt. Cook a few minutes 5 Return the chicken breast to the pan, pour in the 1/2 cup water and bring to boil 6 Sprinkle garam marsala and cilantro over the chicken. Cover and cook until chicken is cooked through and the sauce has slightly reduced around 20 minutes 7 Sprinkle with lemon juice just before serving. Accompany the curry with rice, naan or chapati 1 Sprinkle salt on the chicken breast. Add to hot pan with oil, sear until browned. Transfer to plate 1 Sprinkle salt on the chicken breast. Add to hot pan with oil, sear until browned. Transfer to plate 2 In the same pan, add oil, onion, garlic and ginger, fry until golden brown 2 In the same pan, add oil, onion, garlic and ginger, fry until golden brown 3 Stir in curry powder, cumin, turmeric, coriander, cayenne, add the tablespoon of water and cook one minute stirring 3 Stir in curry powder, cumin, turmeric, coriander, cayenne, add the tablespoon of water and cook one minute stirring 4 Add in tomatoes, yoghurt, cilantro and salt. Cook a few minutes 4 Add in tomatoes, yoghurt, cilantro and salt. Cook a few minutes 5 Return the chicken breast to the pan, pour in the 1/2 cup water and bring to boil 5 Return the chicken breast to the pan, pour in the 1/2 cup water and bring to boil 6 Sprinkle garam marsala and cilantro over the chicken. Cover and cook until chicken is cooked through and the sauce has slightly reduced around 20 minutes 6 Sprinkle garam marsala and cilantro over the chicken. Cover and cook until chicken is cooked through and the sauce has slightly reduced around 20 minutes 7 Sprinkle with lemon juice just before serving. Accompany the curry with rice, naan or chapati 7 Sprinkle with lemon juice just before serving. Accompany the curry with rice, naan or chapati More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Coffee cake with Twix creme My style no knead French baguette German/Dutch Baby Pancake Cheddar baked chicken Mushroom Penne Pasta Coffee cake with Twix creme My style no knead French baguette German/Dutch Baby Pancake Cheddar baked chicken Mushroom Penne Pasta Chatate chapati lacche Rava bread with cheese carrot stuffing Nariyal laddo Sprouted chana and moong Coconut Milk shake Poha Idlis Kesar kaju katli/kaju roll Mango panacota Pork, beans and mushrooms Eggless mayonnaise Chatate chapati lacche Rava bread with cheese carrot stuffing Nariyal laddo Sprouted chana and moong Coconut Milk shake Poha Idlis Kesar kaju katli/kaju roll Mango panacota Pork, beans and mushrooms Eggless mayonnaise