DISHORA / RECIPES
Murgh
Curry
A good chicken curry asks for a little patience before the chicken ever reaches the pan.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 4 portions
1 1/2 lb boneless skinless chicken thighs (about 680 g; cut into even 1 1/2-inch pieces)
2 tbsp neutral oil
1 large yellow onion (finely chopped)
1 tbsp fresh ginger (minced)
3 cloves garlic (minced)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp Kashmiri chili powder or mild paprika (adjust to taste)
1 can crushed tomatoes (14 to 15 oz / about 400 g)
1/2 cup water (plus a little more if needed)
1 tsp fine salt (then to taste)
1/2 tsp garam masala
2 tbsp chopped cilantro (to finish)
DISHORA / RECIPES
Equipment
Large heavy skillet or Dutch oven
Wooden spoon
DISHORA / RECIPES
First Step
Heat oil in a large skillet or sauté pan over medium heat. Add onion and cook 10 to 12 minutes, stirring often, until soft and golden.
Visit the recipe for all instructions.