Murgh Kari (Chicken Curry)

Diwali falls on 14th November this year and is the perfect excuse to celebrate the incredible flavours of Indian food. Whether you’re celebrating the day itself or just want something a bit different to add to your weekly meals, we’ve put together a series of incredible Indian recipes.


900g boneless chicken meat
2 tsp salt
125ml cooking oil
2 onions
1 tbsp chopped garlic
1.5 tsp finely chopped ginger
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cayenne pepper
1 tbsp water
400 ml passata
250ml yogurt
1 tbsp fresh coriander
1 tsp salt
125ml water
1 tsp garam masala
2 tbsp lemon juice

You can find chicken here and grab your yogurt from one of our dairy farmers here. You can even grab some locally produced oil here.


Start by preparing the chicken, sprinkle them with seasoning.

Heat the oil in a large frying pan over a high heat and partially cook the chicken in batches until completely browned, put them to the side.

Reduce the heat, chop the onion and add with the garlic and ginger to the remaining oil in the pan cooking for around 8 minutes. Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 tbsp water into the pan and stir for around 1 minute.

Mix in the passata, yogurt, chopped coriander and salt and return the chicken to the pan.

Pour the water into the mix, bringing it to the boil and making sure the chicken is evenly coated. Sprinkle over the garam masala.

Cover the pan and simmer until the chicken is cooked through and the juices run clear. Sprinkle with lemon juice and serve with rice or potatoes.

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© 2021 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi