Indian Chicken Curry (Murgh Kari)

     INGREDIENTS:

2 pounds bone-in chicken thighs OR three 14.5oz cans garbanzo beans, drained

1/2 tsp salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 Tablespoon minced garlic

1-1/2 tsp minced fresh ginger root

1 Tablespoon curry powder

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp cayenne pepper (optional)

1/2 cup water

1/4 cup butter

1 (15 ounce) can crushed tomatoes

1 cup plain while milk yogurt

1/2 cup heavy whipping cream

. . . . . 

     TOPPINGS

1 tablespoon chopped fresh cilantro

1 teaspoon salt

1 teaspoon garam masala

1 tsp fresh lemon juice (or use lemon pepper, this option increases the saltiness of the curry) 

Directions
Prep

20 min

Cook

40 min

Ready In 1 hour

Sprinkle the chicken breasts with 1/2 teaspoon salt.

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken thighs to a plate and set aside.

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. 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. Mix the tomatoes, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. 

Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 

Stir in the yogurt and heavy cream after the simmering.

Serve on top of white rice, brown rice, or diced baked potatoes.

 Sprinkle with lemon juice, chopped cilantro, and sour cream

Nutrition Facts

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

Party Fruit Dip !

24oz   cream cheese, softened to room tempurature

16oz   plain whole milk yogurt, brought to room tempurature
1/2 cup  granulated sugar (or monk fruit sweetener)

1/2 tsp vanilla extract

1 tsp   Raspberry or Strawberry jello powder, for color



PLACE cream cheese in large bowl, or a food processor with wire whisk attachment.  BEAT well for 1-2 minutes

ADD sugar and Jello powder.  

BEAT until there are no lumps.
ADD vanilla yogurt.  

BEAT for 3-5 minutes until perfectly smooth

Place in your favorite serving dishes. Cover.
REFRIGERATE for 1-2 hours.

SERVE with sliced apples , bananas, pineapple, strawberries, cantaloupe, honeydew, etc

Note 1: this is a fun treat for baby showers.  Use Blue raspberry Jello for BOY baby showers

Note 2: when i make this recipe, i bring the cream cheese and yogurt to room temperature by putting it on the countertop overnight. It doesn't alter the finished product