Murg Kari, popularly known as chicken curry, is an exquisite recipe originating from the Indian subcontinent that has transcended its borders to become an emblematic dish in many culinary cultures around the world. In India, the term "Murg" means chicken and "Kari" refers to the spice mixture or curry that characterizes this dish. Throughout Latin America, this dish goes by different names and adaptations, such as "Pollo al curry" in countries like Mexico, Argentina, and Colombia, while in some regions of the Caribbean it can be found with variations using fish or beef, reflecting the richness and diversity of the local cuisine. Its popularity lies in the harmonious combination of spices and flavors that create a stew full of aroma and texture, ideal for those who enjoy aromatic dishes full of history.
Chicken curry
How to prepare Murg Kari chicken curry
To begin preparation, cut the chicken into cubes and set aside.
In a large skillet over medium-high heat, cook the onion, garlic, ginger, and curry until the onion is soft.
Add the chicken and stir to coat it with the seasonings.
Incorporate the broth, coconut, chutney, and ketchup.
Bring to a boil, then reduce the heat and simmer for 5 minutes.
Add the lemon juice, salt, and pepper, and continue simmering until the chicken is no longer pink inside.
Dissolve the cornstarch in water.
Add it to the skillet and bring to a boil.
Cook and stir until the sauce thickens.
Serve over basmati rice or long-grain rice.
This recipe can be made the day before and refrigerated until ready to use.
Ingredients:
Boneless, Skinless Chicken Thighs, Vegetable Oil, Onion, Garlic, Ginger Root, Curry Powder, Chicken Broth, Unsweetened Coconut, Mango Chutney, Tomato Ketchup, Lemon Juice, Salt and Pepper, Cornstarch, Water.
Ingredients (14)
- Boneless Skinless Chicken Thighs
- Vegetable Oil
- Onion
- Garlic
- Ginger Root
- Curry Powder
- Chicken Broth
- Unsweetened Coconut
- Mango Chutney
- Tomato Sauce
- Lemon Juice
- Salt and Pepper
- Cornstarch
- Water
Instructions (22 steps)
- 1 Cut the chicken into cubes and set aside
- 2 In a large skillet over medium-high heat
- 3 cook the onion
- 4 garlic
- 5 ginger
- 6 and curry until the onion is soft
- 7 Add the chicken and stir to coat it with the seasonings
- 8 Incorporate the broth
- 9 coconut
- 10 chutney
- 11 and ketchup
- 12 Bring to a boil
- 13 then reduce the heat and simmer for 5 minutes
- 14 Add the lemon juice
- 15 salt
- 16 and pepper
- 17 and continue simmering until the chicken is no longer pink inside
- 18 Dissolve the cornstarch in water
- 19 Add to the skillet and bring to a boil
- 20 Cook and stir until the sauce thickens
- 21 Serve over basmati rice or long-grain rice
- 22 This recipe can be made the day before and refrigerated until ready to use