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Indian Chicken Curry (Murgh Kari)

Authentic Indian Chicken Curry (Murgh Kari) - Experience the vibrant flavours of India with our traditional chicken curry.

July 04, 2023

Made with tender chicken and a blend of aromatic spices, this dish will transport your taste buds to the streets of India. Immerse yourself in the rich and fragrant curry sauce, perfectly balanced with the heat of spices.


  • 1 kg Real Good Chicken Curry Cut

  • 2 teaspoons salt

  • ½ cup cooking oil

  • 1 ½ cups chopped onion

  • 1 tablespoon minced garlic

  • 1 ½ 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

  • 1 tablespoon water

  • 1 (400 g) can crushed tomatoes

  • 1 cup plain yoghourt

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon salt

  • ½ cup water

  • 1 teaspoon garam masala

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon fresh lemon juice

Preparation Instructions:

  • Start by sprinkling the chicken curry cut with 2 teaspoons of salt.

  • Heat cooking oil in a large skillet over high heat. Brown the chicken in batches until thoroughly browned on all sides. Transfer the browned chicken to a plate and set aside.

  • Reduce the heat to medium and add chopped onion, minced garlic, and minced ginger root to the remaining oil in the skillet. Cook and stir until the onion turns soft and translucent, typically around 5 to 8 minutes.

  • Stir in curry powder, ground cumin, ground turmeric, ground coriander, cayenne pepper, and 1 tablespoon of water into the onion mixture. Allow the spices to heat together for about 1 minute while stirring.

  • Add crushed tomatoes, plain yoghurt, 1 tablespoon of chopped cilantro, and 1 teaspoon of salt to the mixture. Stir well to combine.

  • Return the browned chicken to the skillet along with any juices on the plate. Pour in 1/2 cup of water and bring the mixture to a boil. Make sure to turn the chicken to coat it with the sauce. Sprinkle garam masala and 1 tablespoon of cilantro over the chicken.

  • Cover the skillet and simmer for approximately 20 minutes or until the chicken breasts are cooked through, with no pinkness in the centre and the juices run clear. You can check the doneness using an instant-read thermometer inserted into the centre, which should read at least 165 degrees F (74 degrees C).

  • Drizzle with fresh lemon juice before serving.