Recipe by Ayshren
"This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!"
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skinless, boneless chicken breast halves
1 1/2 cups
1 1/2 teaspoons
minced fresh ginger root
1 (15 ounce) can
chopped fresh cilantro
fresh lemon juice
If I'm going to review a recipe it will only be if I stayed true to the instructions. I can't justify giving a bad review after writing about all the changes I made. Well guess what? This recipe is freakin great! Every bite was like a party in my mouth. Young and old, everyone enjoyed it. The leftovers were even better the next day. DON'T CHANGE A THING.
I have not made this recipe but offer this suggestion as I have used Garam Marsala before in another recipe very similar which was well received. For the Garam Marsala you can substitute: 2 tsp. ground coriander, 1/4 tsp. EACH ground cardamom and cinnamon, and 1/2 tsp. ground black pepper. Garam Marsala can be purchased at Penzey's or at World Market.
Absolutely delicious. We cut the chicken breasts into large cubes, which worked very well. Reduced salt by 1 tsp overall. Highly recommend this recipe.
Outstanding- I no longer need to order out for Indian! I could not get my hands on garam masala on short notice, but the meal was phenomenal even without it. Had to use thigh meat because this was a last minute choice and I had no time to run to the store- it was just perfect!
Great recipe. I made one big change, though. Because my husband is from southern India, I cook up a TON of Indian dishes. To this recipe, I added 11 fresh small green chiles (chopped). The chiles make it much more authentic and tasteful, especially if you love genuinely spicy food! Hope this helps!
This always turns out great and gives me a wonderful feeling of satisfaction throughout the experience...be warned though, lay out and measure all the ingredients before turning on the burner!
I made this last night and it came out really good. The one main change I made was that I used boneless chicken breast and thigh meat. I also cut the meat up prior to cooking. Other than that, I used 1/2 coconut milk and 1/2 yogurt.
Great recipe! It was my first time making curry and turned out great! I had to tweak the ingredients a bit due to not having everything available, but still turned out delicious! Fiance went back for seconds, so it was a sure hit. For my version, I used ground ginger instead of fresh (maybe 1/8 tsp or so) and put it in with the rest of the spices right before simmering. I used dried cilantro flakes instead of fresh. I increased the curry to 1 1/2 Tbsp since we like the curry flavor. I couldn't find any plain yogurt, so I used a mixture of 1/2 cup sour cream and 1/2 cup coconut milk (with a bit of sugar added). I also used 1/2 cup coconut milk instead of water. For the garam masala I used the 'Easy Garam Masala' recipe found at this website. It makes enough for multiple batches of curry. I also added two potatoes cut into bite-size pieces. This increased the cooking time by about 20-30 minutes, although next time I will add the potato in with the onion to save time. Next time I would also like to try some mushrooms in the curry. Overall a great recipe, and would make it again and again! Next time will be with shrimp. 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Chicken Curry (Murgh Kari)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 218
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