Murg Kari (Chicken Curry)

Recipe by Dancer
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened.
  • Add chicken and stir to coat chicken in seasonings.
  • Stir in stock, coconut, chutney and ketchup.
  • Bring to a boil then reduce heat and simmer 5 minutes.
  • Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil.
  • Stir cook until sauce is thickened.
  • Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.
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