Murghi Aur Aloo Chicken And Potato Curry Recipes

JARDALOO MURGHI (APRICOT CHICKEN CURRY)

Jardaloo Murghi (Apricot Chicken Curry) image

This dish is the result of the fusion of Persian and Hindu influences during the Murghi (Mogul) Empire period in India.This recipe is popular among the Parsi community in India. Time listed does not include marinating time. Made for a Tag Game. Kind of a sweet and spicy flavor which I truly love!!

Provided by Member 610488

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs chicken legs with thigh
1/2 teaspoon paprika
1 tablespoon garam masala
1 (1 inch) fresh ginger, grated
2 garlic cloves, minced
1 cup dried apricot
2/3 cup warm water
2 tablespoons oil
2 onions, finely sliced
1 (14 ounce) can chopped tomatoes
salt, to taste
1 tablespoon sugar
2 tablespoons vinegar
4 cups cooked rice

Steps:

Rinse chicken and pat dry with paper towels. Mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. Marinate 4 hours or overnight.
Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
When ready to cook, heat oil in large saucepan over high heat. Add chicken pieces and cook until browned (5 minutes). Remove from pan and set aside.
Saute onions in same pan for 5 min and then return chicken back to saucepan. Add tomatoes, cover and simmer on low heat for 20 minutes.
Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.

Nutrition Facts : Calories 967.3, Fat 42, SaturatedFat 10.7, Cholesterol 235.5, Sodium 236.4, Carbohydrate 86.3, Fiber 5.2, Sugar 25.5, Protein 58.6

MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)

Murghi Aur Aloo ( Chicken and Potato Curry) image

Wonderful curry, my friend gave me this recipe after dinner at his house. The use of nuts, cream and saffron make this a bit special.

Provided by Brian Holley

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

3 lbs skinless chicken pieces
1 teaspoon salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 teaspoons cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
1 tablespoon white poppy seeds
12 cashew nuts
4 tablespoons cold water
2 ounces butter
1 ounce coriander leaves, chopped
2 fresh green chilies, halved and seeded
1/2 teaspoon turmeric
1/2 pint warm water
1/2 teaspoon saffron strand
1 lb small potato, peeled and halved
5 ounces fresh single cream
1 teaspoon lemon juice
2 hardboiled egg, quatered

Steps:

Mash the salt with the ginger and garlic to make a pulp.
Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
In a heavy pot melt the butter over low heat,.
and cook the ginger/garlic pulp for 3 mins stirring all the time.
Add the spice paste and cook for 3 mins, stir.
Add the chicken and cook till it changes colour 6 minutes.
Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
Add the potatoes and cook till tender 20 minutes.
Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
Garnish with the eggs.
serve with plain boiled rice and a vegetable curry to make this a meal to remember.

Nutrition Facts : Calories 516.1, Fat 27, SaturatedFat 13.7, Cholesterol 250.8, Sodium 839, Carbohydrate 29.2, Fiber 5.1, Sugar 5.9, Protein 39.8

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