Indian Chicken Curry

curry

This spicy Indian curry is also known as Murgh Kari

YIELD

4 Servings

TOTAL TIME

1 hour

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Water 

680 g

680 mL /  3 cups

Basmati rice, rinsed

400 g / 14 oz 

 2 cups

Salt

5 g

1 tsp

Chicken, breast, skinless & boneless

900 g / 2 lb

4 breasts

Salt

8 g

2 tsp

Olive oil, extra virgin

100 g

100 mL / ½ cup

Onion, yellow, chopped

150 g

1½ cups

Garlic, minced 

6 g

2 cloves

Ginger, peeled & minced

4 g

1½ tsp

Curry powder

6 g

1 tbsp

Cumin, ground

2 g

1 tsp

Turmeric, ground 

2 g

1 tsp

Coriander, ground 

2 g

1 tsp

Cayenne, ground 

2 g

1 tsp

Water

15 g

15 mL / 1 tbsp

Tomatoes, canned, crushed

425 g / 15 oz

1 can

Yogurt, plain

240 g

240 mL / 1 cup

Cilantro, chopped

4 g

1 tbsp

Salt

5 g

1 tsp

Water

110 g

110 mL / ½ cup

Garam masala

2 g

1 tsp

Cilantro, chopped

4 g

1 tbsp

Lemon, wedges

-

4 wedges

METHOD

  1. In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
  2. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 20 minutes. 
  3. Remove from heat and let steam, covered, for 10 minutes. 
  4. Cut chicken breasts in half, lengthwise. Season with salt. 
  5. In a large skillet, heat olive oil over high heat. In batches, cook chicken until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
  6. Reduce heat to medium-high. Add onion, garlic, and ginger and stir. Cook until onion turns translucent, about 5-7 minutes. 
  7. Stir in curry powder, cumin, turmeric, coriander, cayenne, and water into mixture. Allow to heat through, stirring, about 1 minute. 
  8. Add tomatoes, yogurt, cilantro and salt. Return chicken to skillet along with any remaining juices. Pour water into mixture and bring to a boil, turning chicken to coat with sauce. 
  9. Sprinkle garam masala and cilantro over chicken. 
  10. Cover skillet and simmer until the chicken reaches an internal temperature of 75°C / 165°F,  about 20 minutes.
  11. Using a fork, fluff the rice. Divide rice evenly among 4 bowls and top with curry sauce. Garnish with lemon wedges.

NOTES

  • Any leftovers will keep in the refrigerator up to 4 days, or in freezer up to 1 month
  • Alternatively, you use chicken thighs or a combination of breasts and thighs but thighs will take longer to cook so be sure to check temperature