MURG KARI (CHICKEN CURRY)

Murg Kari (Chicken Curry) image

Provided by Dancer

Categories Poultry

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken thighs
4 teaspoons vegetable oil
1/2 large onion, chopped
2 cloves garlic, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
3/4 cup chicken stock
1/2 cup unsweetened coconut
1/4 cup mango chutney
1 1/2 teaspoons ketchup
2 teaspoons lemon juice
1 pinch salt and pepper
4 teaspoons cornstarch
4 teaspoons water

Steps:

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.

Nutrition Facts : Calories 404.7, Fat 28, SaturatedFat 18.1, Cholesterol 95.8, Sodium 195.3, Carbohydrate 14.3, Fiber 5.3, Sugar 4.1, Protein 25.9