Indian Chicken Curry (Murgh Kari)
2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper (**I used maybe 1/4 a teaspoon, and it was spicy enough for me)
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt (**I used thick Greek 2% yogurt for this, which I liked b/c it made it more creamy)
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/2 cup water
1 teaspoon garam masala (**I did not use this - could not find in store)
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper (**I used maybe 1/4 a teaspoon, and it was spicy enough for me)
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt (**I used thick Greek 2% yogurt for this, which I liked b/c it made it more creamy)
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/2 cup water
1 teaspoon garam masala (**I did not use this - could not find in store)
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
Directions
1) Sprinkle the chicken breasts with 2 teaspoons salt.
2) 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.
3) 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.
4) 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.
2) 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.
3) 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.
4) 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.
Rating: 4.5 of 5 stars
Time: ~2 hours
Comments: This dish really had good flavor. I was craving Indian food, and although it wasn't exactly like what they serve at restaurants, it really hit the spot. I'm glad that I cut down on the cayenne pepper b/c anymore would have been way too spicy for me. I ate this with rice and yogurt. I ate all of this - very, very yum.
When I was cooking this it seemed way to watery for some reason. I had to reduce it for longer than the direction asked for to get rid of the wateriness. In the end, it was a good, thicker consistency, but I was quite worried for a bit. Also the acidic tomato juice will cause the yogurt to curdle a bit. And when the mixture was watery, the curdled yogurt floating around did not look very appetizing. But like I said, in the end it thickened up. I think part of my problem was that my chicken was still kind of frozen. In the future I need to make sure to defrost completely (or just not freeze) my chicken. I think that is contributing to the extra water content in many of my dishes. Additionally b/c I had more water in my chicken, I really couldn't "brown" it in the skillet. The chicken just turned pale when I did step 1. I also may need to make sure that my pan is hot enough when I add the chicken.
I thought it was yum, but I will have to make for friends to determine how authentic this dish was...
*Note to self: need to find and obtain garam masala
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