Indian Chicken Curry with Tomatoes and Yoghurt - Murgh Kari

    Indian Chicken Curry with Tomatoes and Yoghurt - Murgh Kari

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    1hr


    694 people made this

    About this recipe: This is a simple, but really good recipe for a spicy Indian-style chicken curry. You can make this curry dairy-free by substituting the yogurt for coconut milk. Serve over freshly cooked rice.

    Ingredients
    Serves: 6 

    • 900g boneless chicken breast fillets
    • 2 teaspoons salt
    • 125ml cooking oil
    • 2 onions, chopped
    • 1 tablespoon finely chopped garlic
    • 1 1/2 teaspoons finely chopped fresh root ginger
    • 1 tablespoon curry powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon cayenne pepper
    • 1 tablespoon water
    • 400ml passata
    • 250ml natural yogurt
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon salt
    • 125ml water
    • 1 teaspoon garam masala
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon fresh lemon juice

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Sprinkle the chicken breasts with 2 teaspoons salt.
    2. Heat the oil in a large frying pan 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 frying pan to medium-high; add the onion, garlic, and ginger to the oil remaining in the frying pan 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 passata, yogurt, 1 tablespoon chopped coriander and 1 teaspoon salt into the mixture. Return the chicken breast to the frying pan along with any juices on the plate. Pour 125ml water into the mixture; bring to the boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.
    4. Cover the frying pan and simmer until the chicken breasts are no longer pink in the centre and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C. Sprinkle with lemon juice to serve.

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    Reviews (21)

    pieppiep
    15

    Really tasty curry, but was far too hot for me! (What can I say, I'm a lightweight...) I used coconut cream in place of the yoghurt and tinned plum tomatoes instead of passata, and also replaced the chicken with mushrooms. It was very nice, but next time I'll add much less cayenne pepper! - 05 Jun 2012

    by
    10

    My husbands first 'followed' recipe, so not too difficult and it was excellent. I usually go for coconut based sauces but I really enjoyed this one - certainly as good as a takeaway. - 30 Oct 2011

    5

    I think this was one of the best curries I've cook from Allreciepies. I changed the yoghurt to coconut milk and didn't add the 125ml of water, I added 300g of mushrooms because we love them. My partner described it as very tasty, spicy and said we should share the changes we made with you all. - 08 Dec 2013

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