MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)

MOO Dahi Yoghurt Murgh Kari (spicy chicken curry)
Curry with brown rice is a staple for our household. We tend to make tomato based, yoghurt based or light coconut milk based curries. A lighter alternative that doesn’t leave me feeling heavy. This recipe is a tasty and spicy winner. If you don’t like chili omit the cayenne pepper however be warned, the spice mix is strong.

  • 1 tablespoon olive oil
  • 600g chicken breast
  • 1 onion (finely chopped)
  • 2 cloves crushed garlic
  • ¾ teaspoon chopped ginger
  • 2 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 2 teaspoon coriander
  • 1 teaspoon cayenne pepper
  • ½ cup chicken stock
  • 1 can chopped tomatoes
  • 1 cup Dahi Indian-Style MOO yoghurt
  • 1 tablespoon lemon
  • ½ teaspoon garam masala
  • Salt to taste

  • Heat oil in a pan and cook onions until soft
  • Add garlic and ginger until fragrant
  • Add all spaces (except garam masala) until fragrant
  • Add chicken and cook until brown
  • Add canned tomatoes and stock and simmer for 10 minutes or until chicken is cooked
  • Turn off and add yoghurt – stir in quickly
  • Add lemon, garam masala and salt (to taste)
I served this with brown rice. With no added sugar, the use of MOO’s Dahi Indian-Style yoghurt is a light alternative to cream or coconut cream. 

Other MOO special edition recipes:


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