Murg Kari Chicken Curry Food

MURG KARI (CHICKEN CURRY)

Murg Kari (Chicken Curry) image

Make and share this Murg Kari (Chicken Curry) recipe from Food.com.

Provided by Dancer

Categories Poultry

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken thighs
4 teaspoons vegetable oil
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
3/4 cup chicken stock
1/2 cup unsweetened coconut
1/4 cup mango chutney
1 1/2 teaspoons ketchup
2 teaspoons lemon juice
1 pinch salt and pepper
4 teaspoons cornstarch
4 teaspoons water

Steps:

Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened.
Add chicken and stir to coat chicken in seasonings.
Stir in stock, coconut, chutney and ketchup.
Bring to a boil then reduce heat and simmer 5 minutes.
Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil.
Stir cook until sauce is thickened.
Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.

Nutrition Facts : Calories 404.7, Fat 28, SaturatedFat 18.1, Cholesterol 95.8, Sodium 195.3, Carbohydrate 14.3, Fiber 5.3, Sugar 4.1, Protein 25.9

CHICKEN CURRY WITH TOMATOES (MURGHA KARI)

Chicken Curry With Tomatoes (Murgha Kari) image

This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish. courtesy bennet.com

Provided by jas kaur

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium onions, chopped
2 tablespoons curry powder
1/2 cup butter or 1/2 cup cooking oil
1 cup tomato sauce or 1 (8 ounce) can tomato sauce
2 teaspoons salt
1 (2 -3 lb) roasting chickens
3/4 cup hot water

Steps:

Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt.
Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes.
Add hot water, cover pot, and cook over low heat for 5 minutes.
Makes 4 servings.

Nutrition Facts : Calories 588.8, Fat 46.9, SaturatedFat 21.3, Cholesterol 167.9, Sodium 1793.3, Carbohydrate 15.4, Fiber 3.8, Sugar 7.4, Protein 27.8

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