Murghi Kari (Chicken Curry)

Recipe Ingredients

1 cup	237ml	Curry base - make or reheat
1 lb	454g / 16oz	Chicken thighs - cut into 1" pieces
1/8 teaspoon	0.6ml	Ground red pepper
1/2 teaspoon	2.5ml	Ground coriander
4 cups	948ml	Water
1/2 teaspoon	2.5ml	Garam masala
		Salt to taste

Recipe Instructions

1. Make curry base or reheat already prepared base, in a deep and heavy saucepan.

2. Add spices (except garam masala) and salt to taste. Mix well. Add chicken pieces and again mix well.

3. Add water and bring to a boil over high heat. Then cook on low heat for about 1 hour. Stir occasionally.

4. Mix in garam masala, and cook for another 1/2 hour. Serve hot with Indian bread (Chapati, Purii) or Pilau with green peas (3 c rice, 1/3 c peas, 1/8 t turmeric, 1/8 t red pepper, 3 c water, salt).

Source:
Cooking with Curry - Renu Arora

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