Indian Chicken Curry (Murgh Kari)

 

Indian Chicken Curry (Murgh Kari)

• Preparation Time: 90 Minutes
• Total Calories : 2350kcal

Ingredients:

• 500g of chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 inch piece of ginger, grated
• 2 medium tomatoes, pureed
• 1 tablespoon of garam masala
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon of red chili powder
• 200ml of coconut milk
• Salt to taste
• Fresh cilantro for garnish

Kitchen Tools Needed:

• Large pot
• Wooden spoon
• Measuring cups
• Knife
• Cutting board
• Serving bowls

Instructions:

• Heat the vegetable oil in a large pot over medium heat.
• Add the chopped onions and sauté until golden brown.
• Stir in the minced garlic and grated ginger, cooking until fragrant.
• Add the pureed tomatoes and cook for 5 minutes until the mixture thickens.
• Incorporate the garam masala, turmeric, cumin, coriander, and red chili powder, cooking for another minute.
• Add the chicken pieces and season with salt, stirring to coat with the spices.
• Pour in the coconut milk and bring to a simmer. Cook for about 15 minutes until the chicken is tender and cooked through.
• Adjust the seasoning if needed and let it simmer for an additional 5 minutes to blend the flavors.
• Garnish with fresh cilantro before serving.

Macros:

• Total Calories: 430kcal
• Carbs: 20g
• Proteins: 40g
• Fats: 30g