Murg Kari (Chicken Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 107.5
- Total Fat: 1.5 g
- Cholesterol: 27.6 mg
- Sodium: 1,802.5 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.8 g
- Protein: 13.2 g
View full nutritional breakdown of Murg Kari (Chicken Curry) calories by ingredient
Introduction
Although it has a lot of ingredients, it is defiantly worth the time and effort. This is a recipe that my sister's boyfriends mom passed down to her that she made while she was in Thailand Although it has a lot of ingredients, it is defiantly worth the time and effort. This is a recipe that my sister's boyfriends mom passed down to her that she made while she was in ThailandNumber of Servings: 4
Ingredients
-
2.5 lb chicken breast
3 tsp. salt
1/2 c. olive oil
1.5 c chopped onions
1.5 tsp scraped ginger root
1 tsp. cumin
1 tsp. turmeric
1 tsp. ground coriander
1 tsp red hot pepper
1/4 tsp. ground fennel
1/2 c. water
1 c. chopped tomatoes
2 tbsp. fresh finely chopped fresh coriander
1 tsp. garam masala
1 tbsp. fresh lemon juice
Directions
Pat the chicken pieces dry with paper towels and sprinkle them with 2 tsp of salt. In a heavy 12 inch skillet, heat the oil over hih heat until a drop of water flicked into it splutters instantly. Add the chicken and fry for 3-4 minutes, turning the pieces about with a spoon until they are white and somewhat firm. Transfer the chicken to a plate.
Add the onions, garlic, and ginger to the oil remaining in the skillet and stirring constantly, fry for 7-8 minutes or until the onions are soft and golden brown. Reduce the heat to low, add the cumin, tumeric, ground coriander, red pepper, fennel and 1 tbsp of water, and stirring constantly fry for a minute or so. Stir in the tomatoes, 1 tbsp of fresh coriander, the yogurt, and the remaining salt.
Increase heat to moderate and add the chicken and any juices that have accumulated on the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat pieces evenly. Sprinkle the top with garam masala and the remaining tbsp of fresh coriander, reduce heat to low, cover tightly, simmer for 20 minutes until the chicken is cooked but not falling apart.
Serve over rice, and sprinkle lemon juice on top.
Number of Servings: 4
Recipe submitted by SparkPeople user ALISONTURK.
Add the onions, garlic, and ginger to the oil remaining in the skillet and stirring constantly, fry for 7-8 minutes or until the onions are soft and golden brown. Reduce the heat to low, add the cumin, tumeric, ground coriander, red pepper, fennel and 1 tbsp of water, and stirring constantly fry for a minute or so. Stir in the tomatoes, 1 tbsp of fresh coriander, the yogurt, and the remaining salt.
Increase heat to moderate and add the chicken and any juices that have accumulated on the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about in the sauce to coat pieces evenly. Sprinkle the top with garam masala and the remaining tbsp of fresh coriander, reduce heat to low, cover tightly, simmer for 20 minutes until the chicken is cooked but not falling apart.
Serve over rice, and sprinkle lemon juice on top.
Number of Servings: 4
Recipe submitted by SparkPeople user ALISONTURK.