Kerala Murgh Kari Recipe

Kerala Murgh Kari
South Indian Chicken Coconut 'Curry'
Submitted By: Taz

Ingredients:

2 lbs Boneless/Skinless Chicken Breast OR Thigh Meat (Murgh)– cut into bite sized pieces
4 Roma Tomatoes (Tamatar) - seeded and chopped
1 Medium Onion (Pyaz) - puréed
2 - 4 cloves Fresh Garlic (Leh-sun) - crushed
½ inch piece Fresh Ginger (Adrak) - rough chopped
1 Can (15 oz) Unsweetened Coconut Milk (Nariyal ka Doodh)
1 cup Chicken Stock
8 Fresh Curry Leaves (Kaddi Patta)
3-6 Dried Red Byadagi Chiles (Byadagi Lal Mirchi) – amount to taste
1 Cinnamon Stick (Dalchini)
2 Tbs Coconut Oil (Nariyal ka Tel) - can substitute olive oil or ghee
1 ½ Tbs Sambhar Masala
1 Tbs Tomato Paste
1 tsp Black Mustard Seed (Rai)
Juice of 1 Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste
-OPTIONAL GARNISH-
¼ Cup Fresh Coriander leaves (Dhania Patta) – rough chopped

Preparation:
  1. Place onion, garlic and ginger in a blender or food processor and purée into a smooth paste - Set aside
  2. Heat oil or ghee in a large pot over medium-low heat
  3. Once oil/ghee is hot, add mustard seed and sauté until they pop (apx 30 seconds) - Add onion, garlic, and ginger purée - Sauté until liquid is reduced by at least half (apx 5 minutes)
  4. Add tomatoes to the blender or food processor and purée into a smooth paste - Transfer to the pan and continue to sauté until liquid reduces by at least half (apx 5-7 minutes)
  5. Add tomato paste, sambhar powder, cinnamon stick, dried red chiles, curry leaves, and pepper to taste - Mix well
  6. Add coconut milk and chicken stock to the mixture and bring to a simmer
  7. Add chicken, and lemon juice - Thoroughly combine
  8. Reduce heat to low, cover and simmer for 2 hours stirring occasionally (add water as necessary to avoid sticking and scorching)
  9. Make sure that chicken is cooked through - Adjust thickness with additional coconut milk or chicken stock - Adjust seasoning with additional lemon juice, and/or salt and pepper
  10. Garnish with coriander leaves if desired and serve hot with basmati rice, naan, or chapatti

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