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  Added: May 26, 2006  •  Visited (911)  •  Print version Print this recipe (72)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Chicken Curry
(Murg Kari)
What You Need:
  • 2 to 2½ pounds skinned chicken legs and thighs and boned, skinned, split chicken breasts
  • 3 teaspoons salt
  • ½ cup vegetable oil
  • 1½ cups finely chopped onions
  • 1 tablespoon finely chopped garlic
  • ½ teaspoons scraped, finely chopped fresh ginger root
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground hot red pepper
  • ¼ teaspoon ground fennel, or fennel seeds pulverized with a mortar and pestle
  • ½ cup water
  • 1 cup finely chopped fresh tomatoes, or substitute 1 cup chopped, drained, canned tomatoes
  • 2 tablespoons finely chopped fresh coriander
  • ½ cup unflavored yoghurt
  • 1 teaspoon garam masala
  • 1 tablespoon fresh lemon juice

  • How To Cook:
    1. 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.

    2. 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.

    3. 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.

    4. Sprinkle the top with the garam masa/a 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.

    5. 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.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Main Courses


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