One of my favourite Chicken Curry recipes, a classic Punjabi dish from Northern India — Murgh Kari — was inspired by a small spiral-bound copy of Time-Life 'Foods of the World - Cooking of India' cookbook that I permanently borrowed from my Mom's food library many years ago. A popular series of 27 cookbooks published by Time-Life from 1968 through to the early 70s, the cookbooks provided a broad survey of many of the world's major cuisines, and quite possibly lit the first spark that ignited my lifetime love affair with food history. The series combined recipes with wonderful food-themed travelogues to show the cultural context from which each recipe sprang, with each volume coming in two parts: the main book was a large-format, photograph-heavy hardcover book, while the recipes were presented in small spiral-bound booklets. Quick, easy and delicious, this Chicken Curry recipe is also light, flavourful and can be made an hour or two before dinner, then allowed to simmer on low heat until you're ready. Served with basmati rice, papadam and a few mini samosas, this Chicken Curry is one of my favourite 'go-to' recipes. Foolproof and guaranteed delicious.
Chicken Curry (Murgh Kari)
Serves 4-6
Recipe courtesy of Time-Life 'The Cooking of India'
1 1/2 lb chicken breasts, boneless and skinless
2 1/2 tsp salt
6 tbsp vegetable, or olive oil
6 oz finely chopped onion, about 3 small onions
2 1/2 tsp chopped garlic
1 1/2 tsp chopped ginger
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp cayenne pepper
1/4 tsp ground fennel seeds
6 tbsp water
1 lb can whole tomatoes, drained and chopped
1 tbsp garam masala
3 tbsp chopped fresh cilantro, plus extra for garnish
6 tbsp plain Greek yogurt
Cut up the chicken breasts into quaters, pat dry and sprinkle with salt. Heat the oil over high heat in a large skillet, until water flicked into it splutters instantly. Add the chicken and cook for 3-4 minutes on each side, until each piece is white and fairly firm. Transfer the chicken to plate. When cool enough to handle, tear up into smaller pieces. (I often use leftovers from Roast Chicken and bypass this step and go straight to sautéeing the onions and ginger-garlic etc).
Add the onions, garlic and ginger to the oil remaining in the pan and sauté for about 8-10 minutes, stirring constantly, until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, fennel and 1 tablespoon of water, and cook for a minute or so, stirring constantly. Stir in the tomatoes, 1 tablespoon of fresh cilantro, the yogurt and the remaining teaspoon of salt.
Increase the heat to medium and add the chicken plus any juices that have accumulated on the plate. Pour in the rest of the water. Bring to a boil, turning the chicken over in the sauce to coat the pieces evenly. Sprinkle the top with garam masala and the rest of the fresh cilantro. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, until the chicken is tender but not falling apart. To serve, spoon the chicken curry in a heated dish, and sprinkle with chopped cilantro over basmati rice, with crisp papadum or warm naan.
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