MURG KARI (CHICKEN CURRY)

Murg Kari (chicken curry) image

Number Of Ingredients 14

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* See note below.
6 pounds chicken nuggets (breasts, legs, thighs)
1/3 cup curry paste (add equal amounts of curry powder and cooking oil until you have a paste)
1 can tomato paste ( 3/4 cup)
10 cups onions coarsely chopped (5 lbs.)
1 1/2 cloves garlic finely chopped
2 red chili peppers finely chopped or well crumbled
1 tablespoon sugar
5 teaspoons salt (a bit less if bouillon cubes are used instead of soup stock)
1/4 teaspoon white pepper
6 eggs hard cooked, cut in half lengthwise
2 lemons
1/2 cup wok oil
5 cups chicken broth or chicken bouillon

Steps:

* This recipe may be made in advance and frozen. If using chicken for a buffet, cut the meat from the bones after frying. Make soup stock from necks, backs, etc. of chicken or use bouillon cubes to make 5 cups stock. Fry onions in 3 tablespoons oil until light brown. Add sugar to help hasten browning process. Add peppers and garlic to onion and continue frying until well-browned. Fry pieces of chicken in small amount of oil and when browned place in 8 quart kettle and add the onions.Over low heat fry the curry paste in 1 tablespoon oil for 15 minutes then add tomato paste and 3 cups soup stock. Cook five minutes more and add to the meat and onions. Add salt and pepper.Add remaining stock and cook slowly in open kettle for 40 minutes if boned, 60 minutes if still on bone. During last ten minutes of cooking add the lemons cut into halves and squeezed. After ten minutes remove the lemons, squeezing them against the side of the kettle.When ready to serve, garnish with hard boiled egg halves, facing the cut side down on top of the curry.To serve: Each guest helps himself to rice, spoons curry mixture over the rice, and then sprinkles relish over the top.Relishes: Ground salted peanuts or other nuts, India relish, pickled onions, fresh chopped ginger, crisp crumbled bacon, currants, chutney, grated coconut, apple wedges.

Nutrition Facts : Nutritional Facts Serves