Murg Kari Chicken Curry Food

MURG KARI (CHICKEN CURRY)

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.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.