Friday, 26 September 2014

Indian Chicken Curry with Tomatoes and Yoghurt - Murgh Kar


Serves: 6

900g boneless chicken breast fillets
2 teaspoons salt
125ml cooking oil
2 onions, chopped
1 tablespoon finely chopped garlic
1 1/2 teaspoons finely chopped fresh root ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
400ml passata
250ml natural yogurt
1 tablespoon chopped fresh coriander
1 teaspoon salt
125ml water
1 teaspoon garam masala
1 tablespoon chopped fresh coriander
1 tablespoon fresh lemon juice


Prep: 20 mins |Cook: 40 mins

1. Sprinkle the chicken breasts with 2 teaspoons salt.

2. Heat the oil in a large frying pan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

3. Reduce the heat under the frying pan to medium-high; add the onion, garlic, and ginger to the oil remaining in the frying pan and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the passata, yogurt, 1 tablespoon chopped coriander and 1 teaspoon salt into the mixture. Return the chicken breast to the frying pan along with any juices on the plate. Pour 125ml water into the mixture; bring to the boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.

4. Cover the frying pan and simmer until the chicken breasts are no longer pink in the centre and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C. Sprinkle with lemon juice to serve.