Chicken Curry (murgh Kari)

Recipe Ingredients

2 lbs	908g / 32oz	Skinned chicken breasts
3 tablespoons	45ml	Salt
1/2 cup	118ml	Oil
1 1/2 cups	93g / 3.3oz	Finely chopped onions
1 tablespoon	15ml	Minced garlic
1 1/2 tablespoons	22ml	Finely chopped ginger
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Turmeric
1 tablespoon	15ml	Coriander
1 tablespoon	15ml	Ground cayenne pepper
1/2 cup	118ml	Water
1		Crushed tomatoes - (15 oz.)
2 tablespoons	30ml	Fresh cilantro - chopped
1/2 cup	118ml	Yogurt
1 tablespoon	15ml	Garam masala
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

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.

Source:
Indian Cooking, Khalid Aziz

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