Indian Chicken Curry

A Classic Punjabi dish from Northern India, with just enough spice to satisfy those who must indulge their curry craving. This Indian Chicken Curry (Murgh Kari) is super quick and easy to make and very authentic tasting. 

Indian Chicken Curry

Yield: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

• 4 tbsp Cooking oil
• 3 Boneless chicken breasts
• 1 large Onion
• 1 tbsp Garlic
• 1 tbsp Ginger
• 1 large can 2.89 kgs - Whole canned tomatoes
• 1 tbsp Tomato paste
• 1 cup Plain yogurt, Full fat
• 2 tbsp Cream

SPICES:

• 1 1/2 tbsp Garam masala
• 2 tbsp Curry powder
• 1 tbsp Turmeric powder
• 1 tbsp Sugar
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Cayenne pepper
• 1 tsp Salt
• 2 tbsp Dried fenugreek leaves

Instructions

• In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in large diced onion and saute for 2 minutes before adding in the diced chicken. Saute another 7 minutes or until the chicken is no longer pink and the onion is tender.
• Next toss in the curry and remaining spices and saute another 2 minutes before adding in the minced garlic and ginger. Saute for 1 minute till fragrant.
• Add in the canned whole tomatoes and juices along with the tomato paste.
• Next add in the yogurt, cream and stir everything to combine.

COOKING METHODS:

• Simmer on a low-medium heat for another 15 minutes on the stovetop
• Cook in the pressure cooker around 10 minutes or depending on your pressure cookers instructions
• Cook in the slow cooker from 8-10 hours.
• Once cooked top with parsley, cilantro or dried fenugreek leaves whichever you prefer. Serve alongside some rice and enjoy!

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