Indian Chicken Curry (Murgh Kari)
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chicken
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recipe
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Recipe by Ayshren
"This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!"
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2 pounds skinless, boneless chicken breast halves
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2 teaspoons salt
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1/2 cup cooking oil
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1 1/2 cups chopped onion
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1 tablespoon minced garlic
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1 1/2 teaspoons minced fresh ginger root
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1 tablespoon curry powder
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 teaspoon ground coriander
Directions:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Sprinkle with lemon juice to serve.
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