Chicken Curry (Murga)
Yield
1 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
skinned |
|
| 1 | teaspoon |
garam masala
|
*
|
| 3 | teaspoons |
salt
|
|
| 1 | cup |
tomatoes
finely chopped |
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
water
|
|
| 1 ½ | cups |
onions
finely chopped |
|
| 1 ½ | teaspoons |
ginger
fresh, chopped |
|
| 1 | teaspoon |
garlic
finely chopped |
|
| 1 | teaspoon |
vinegar
|
|
| 1 | each |
hot chili peppers
dried, (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
skinned |
|
| 5 | ml |
garam masala
|
*
|
| 15 | ml |
salt
|
|
| 237 | ml |
tomatoes
finely chopped |
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 355 | ml |
onions
finely chopped |
|
| 7.5 | ml |
ginger
fresh, chopped |
|
| 5 | ml |
garlic
finely chopped |
|
| 5 | ml |
vinegar
|
|
| 1 | each |
hot chili peppers
dried, (optional) |
*
|
Directions
Cut chicken, separate legs and thighs, back and split breast.
Heat oil over high heat. Add onions fry until golden brown. Take care not to burn them.
Add garlic, ginger and tomatoes. Fry until a smooth paste.
Add chicken, add water, bring to a boil, add salt. Cover pot and lower heat.
Add chili to make it hot if desired.
- Stir constantly to avoid burning and coat the chicken pieces 6. After the chicken is done, add vinegar and cook for another 5 minutes.
