Indian Chicken Curry (Murgh Kari) Rating: 4.74 stars instant pot version by me

I tried this and it is better than the off-the-shelf jars of curry sauce.  Here is the curry chicken pdf if  if you want to print it out.

prep: 20 mins  cook: 40 mins  total: 1 hr

Servings: 6

 Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
1/4 cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root

1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper *

Combine the 5 spices above in a bowl.

1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro

Combine the 3 ingredients above in a bowl.

1 teaspoon salt
1 cup water *
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

  1. Assemble all the ingredients, open the can of tomatoes.
  2. Put chicken on a plate and sprinkle with 2 teaspoons salt.
  3. Heat the oil in an instant pot; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  4. To the hot pot add the onion, garlic, and ginger and cook and stir until the onion turns translucent, about 8 minutes.
  5. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.
  6. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt together.
  7. Deglaze the pan by adding in the tomato yogurt mixture a few spoonfuls at a time until all the brown stuff is lifted off from the bottom of the pot.
  8. Add the rest of the tomato yogurt and 1 cup water into the pot.
  9. Return the chicken to the hotpot along with any juices on the plate. Turn the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  10. Put the lid on the hot pot, switch the air release to open and press the stew button. It will take about 20 min to cook.
  11. Sprinkle with lemon juice to serve.

*I made some changes to the quantity to adjust for my taste and the instant pot.

 

427 calories; 24.3 g total fat; 95 mg cholesterol; 1370 mg sodium. 14.7 g carbohydrates; 38.1 g protein;

© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/06/2020

If you want to make a bigger batch I  have not tested the quantities.

 

3x (18 servings) 2x (12 servings) 6 servings
6 4 2 lbs pounds skinless, boneless chicken breast halves
6 4 2 tsp teaspoons salt
3/4 1/2 1/4 cup cup cooking oil*
4 1/2 3 1 1/2 cup cups chopped onion
3 2 1 tbsp tablespoon minced garlic
1 1/2 1 1/2 tsp  teaspoons minced fresh ginger root
3 2 1 tbsp tablespoon curry powder
3 2 1 tsp teaspoon ground cumin
3 2 1 tsp teaspoon ground turmeric
3 2 1 tsp teaspoon ground coriander
1 1/2 1 1/2 tsp teaspoon cayenne pepper
3 2 1 tbsp tablespoon water
45 30 15 ounce can crushed tomatoes
3 2 1 1 cup plain yogurt
3 2 1 tbsp tablespoon chopped fresh cilantro
3 2 1 tsp teaspoon salt
3 2 1 cup water*
3 2 1 tsp teaspoon garam masala
3 2 1 tbsp tablespoon chopped fresh cilantro
3 2 1 tbsp tablespoon fresh lemon juice

 

2 thoughts on “Indian Chicken Curry (Murgh Kari) Rating: 4.74 stars instant pot version by me

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