Murgh Kari (Chicken Curry With Rice)

My favourite dish from India, chicken curry is from the Indian subcontinent Caribbean. Prepared with some rice it makes a delicious dinner. Also known as chicken curry of kerala without onion.

This kind of food is really popular in the Indian subcontinent, south-east Asia and North America. Country captain chicken is another version of this amazing stewed chicken dish with curry. The chicken curry is often served for breakfast in the southern United States.

Back in the early 1800s, this chicken recipe got really popular in many places.

For now, there are probably thousands of versions of that Murgh Kari dish.

Preparation: 10 Minutes
Cooking time: 25 Minute
Quantity: 6 servings
433 calories per serving
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Ingredients

• 1 pound boneless chicken breast, slit into inch-sized cutlets
• 1 small yellow or white onion, thinly sliced
• 1 tbsp minced garlic
• Half cup chicken stock (can be substituted with a half cup of water)
• 2 tbsp yellow curry powder
• 15 ounces coconut milk
• 1 tbsp vegetable oil
• 1 ttbsp Thai red curry paste
• 1 tbsp brown sugar
• salt (for seasoning; your own taste preferred)
• 1 teaspoon fish sauce
• 2 tbsp lime juice
• handful fresh cilantro (roughly chopped)
• 4 cups white rice

How to prepare Chicken Curry With White Rice

1. 1. Pour oil in a large cooking pot and heat at a medium-low flame. Add the cut slices of onions, minced garlic paste and continue to cook until the onions change to white coloration and completely soften.
   2. Blitz the chicken pieces into the main dish and cook for around 3 minutes. When the pieces have adequately browned, sprinkle the curry powder along with the Thai curry paste and cook for 3 minutes further.
   3. In the next stage, pour in some coconut milk and let the ingredients simmer for 10 to 15 minutes. Make sure the chicken is completely cooked at this instance, if not utilize a few more minutes.
   4. Pour the chicken stock or water into the main dish and monitor the consistency of the sauce.
   5. How thick you want your final sauce to be is entirely your choice. If you prefer thin curry sauce, you can add some more chicken stock or water before simmering. I would like to highlight that the chicken by default oozes out a lot of juice so the sauce will automatically thin while cooking. At this point, you might want to thicken it so eventually you’ simmer longer. You can manage the stove heat accordingly.
   6. Add the following final ingredients for the enhanced flavor, some lime juice, brown sugar and fish sauce. Taste the prepared sauce and add in salt to adjust it to your preference.                                                                                                       
   7. Garnish the sauce with cut cilantro and the steaming Chicken Curry is ready.
   8. Prepare the white rice in a traditional manner by placing them in boiling water. Add salt and spices according to your personal preference. Once they are adequately cooked, drain and then place them in a large flat platter for the final serve.
   9. Serve the succulent Chicken Curry alongside the steaming White Rice to mark a warm and intimate family lunch or dinner.

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