Best Murg Kari Chicken Curry Recipes

Murg Kari (chicken curry) image

Number Of Ingredients 14

* See note below.
6 pounds chicken nuggets (breasts, legs, thighs)
1/3 cup curry paste (add equal amounts of curry powder and cooking oil until you have a paste)
1 can tomato paste ( 3/4 cup)
10 cups onions coarsely chopped (5 lbs.)
1 1/2 cloves garlic finely chopped
2 red chili peppers finely chopped or well crumbled
1 tablespoon sugar
5 teaspoons salt (a bit less if bouillon cubes are used instead of soup stock)
1/4 teaspoon white pepper
6 eggs hard cooked, cut in half lengthwise
2 lemons
1/2 cup wok oil
5 cups chicken broth or chicken bouillon

Steps:

* This recipe may be made in advance and frozen. If using chicken for a buffet, cut the meat from the bones after frying. Make soup stock from necks, backs, etc. of chicken or use bouillon cubes to make 5 cups stock. Fry onions in 3 tablespoons oil until light brown. Add sugar to help hasten browning process. Add peppers and garlic to onion and continue frying until well-browned. Fry pieces of chicken in small amount of oil and when browned place in 8 quart kettle and add the onions.Over low heat fry the curry paste in 1 tablespoon oil for 15 minutes then add tomato paste and 3 cups soup stock. Cook five minutes more and add to the meat and onions. Add salt and pepper.Add remaining stock and cook slowly in open kettle for 40 minutes if boned, 60 minutes if still on bone. During last ten minutes of cooking add the lemons cut into halves and squeezed. After ten minutes remove the lemons, squeezing them against the side of the kettle.When ready to serve, garnish with hard boiled egg halves, facing the cut side down on top of the curry.To serve: Each guest helps himself to rice, spoons curry mixture over the rice, and then sprinkles relish over the top.Relishes: Ground salted peanuts or other nuts, India relish, pickled onions, fresh chopped ginger, crisp crumbled bacon, currants, chutney, grated coconut, apple wedges.

Nutrition Facts : Nutritional Facts Serves

Murg Kari (Chicken Curry) image

Provided by Dancer

Categories Poultry

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken thighs
4 teaspoons vegetable oil
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
3/4 cup chicken stock
1/2 cup unsweetened coconut
1/4 cup mango chutney
1 1/2 teaspoons ketchup
2 teaspoons lemon juice
1 pinch salt and pepper
4 teaspoons cornstarch
4 teaspoons water

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.

Nutrition Facts : Calories 404.7, Fat 28, SaturatedFat 18.1, Cholesterol 95.8, Sodium 195.3, Carbohydrate 14.3, Fiber 5.3, Sugar 4.1, Protein 25.9