Recipe: Chicken Curry (Murgh Kari)

the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

India

Chicken Curry (Murgh Kari)

2 lb. skinned chicken breasts
3 t salt
1/2 c. oil
1-1/2 c. finely chopped onions
1 T minced garlic
1-1/2 t finely chopped ginger
1 t cumin
1 t turmeric
1 t coriander
1 t ground cayenne pepper
1/2 c. water
1—15 oz. can crushed tomatoes
2 T fresh cilantro, chopped
1/2 c. yogurt
1 t garam masala
1 T fresh lemon juice

Sprinkle chicken breasts with 2 t of the salt. In a large skillet, heat the oil over high heat. Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and set aside.

Add the onions, garlic, and ginger to the remaining oil. Saute for 8 minutes over medium-high heat. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir well for about one minute. Add the tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of salt.

Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet and simmer for 20 minutes.

India

Indian Recipes

Indian Cookbooks

Modern Indian Cooking by Hari Nayak and Vikas Khanna
Ajanta: Regional Feasts of India by Lachu Moorjani
The Spice Is Right: Easy Indian Cooking for Today by Monica Bhide
Madhur Jaffrey's Step by Step Cooking by Madhur Jaffrey
Betty Crocker's Indian Home Cooking by Raghavan Iyer
The Bombay Cafe by Neela Paniz
Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan
Introduction to Indian Cooking by Julie Sahni
Raji Cuisine by Raji Jallepalli
Asian Vegetables by Sara Deseran (Sri Lankan recipe)
Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid (Sri Lankan recipe)

from Kate's Global Kitchen:

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India on Wikipedia

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This page modified January 2007

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