Makai Murgh Curry ~ Corn and Chicken Curry

If left to the will of my laziness, I would make my go-to everyday chicken curry for AJ. Sometimes, my will power takes over that of my laziness’ and I go look up recipes in my books, on the internet and what not and make something a little more interesting like this. When I first read the name, it did not sound very appealing and I don’t know what made me choose this curry to make that day. Oh yes, I remember now. I had breast tenders with no bone and was looking for a recipe that called for boneless chicken and there are very few of them, so that is how I narrowed in on this one.

To add to that, I had all the other ingredients it called for as well. So the decision was made. I pulled out my pots and pans, chopping board, masala dabba (spice box) and got to cooking!

Makai Murgh Curry ~ Corn and Chicken Curry

To marinate

1. Chicken Breast Tenders – 3
2. Yogurt – 1/4 cup
3. Cayenne / Red Chilli powder – 1 tsp
4. Salt – to taste
5. Ground Turmeric – 1/2 tsp
6. Garam Masala powder – 1 tsp

Spices to dry roast and crush

1. Cumin Seeds – 1 tsp
2. Black peppercorns – 6
3. Cloves – 2
4. Green Cardamom – 1
5. Coriander seeds – 1 tsp

Other Ingredients

1. Canola or Rice Bran Oil – 1 tbsp
2. Red Onion – 1, chopped
3. Ginger Garlic Paste – 1 tsp
4. Tomatoes – 2, pureed
5. Corn kernels – 1 cup ( I used frozen), divided into two half cups
6. Sweet peppers – 4, seeded and chopped
7. More salt – if needed
8. Cilantro – 1/4 cup, minced – to garnish

Instructions

1. Marinate the chicken with the yogurt, salt and spices and keep aside for at least 1/2 hr.
2. Dry roast the spices under “spices to roast and crush” over low-medium heat for a couple of minutes until the spices release their aroma and let it cool in a plate. Once cooled, crush coarsely with a mortar and pestle and keep aside.
3. Grind the half cup corn in a food processor with a little water ( 1 tbsp. or so) to a paste and keep aside.
4. Heat the oil in a heavy bottomed pan and saute the onions till golden brown. Add the ginger garlic paste and saute well.
5. Now add the pureed tomatoes, ground corn, remaining half cup corn kernels and the spice mix and let it all cook on medium heat for a couple of minutes.
6. Now add the chicken and peppers. Add more salt. Continue cooking on medium heat until the chicken is cooked through.
7. Garnish with cilantro and serve!

Makai Murgh Curry ~ Corn and Chicken Curry

Author: Manju

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Ingredients

• To marinate
• Chicken Breast Tenders - 3
• Yogurt - 1/4 cup
• Cayenne / Red Chilli powder - 1 tsp
• Salt - to taste
• Ground Turmeric - 1/2 tsp
• Garam Masala powder - 1 tsp
• Spices to dry roast and crush
• Cumin Seeds - 1 tsp
• Black peppercorns - 6
• Cloves - 2
• Green Cardamom - 1
• Coriander seeds - 1 tsp
• Other Ingredients
• Canola or Rice Bran Oil - 1 tbsp
• Red Onion - 1 chopped
• Ginger Garlic Paste - 1 tsp
• Tomatoes - 2 pureed
• Corn kernels - 1 cup I used frozen, divided into two half cups
• Sweet peppers - 4 seeded and chopped
• More salt - if needed
• Cilantro - 1/4 cup minced - to garnish

Instructions

1. Marinate the chicken with the yogurt, salt and spices and keep aside for at least 1/2 hr.
2. Dry roast the spices under "spices to roast and crush" over low-medium heat for a couple of minutes until the spices release their aroma and let it cool in a plate. Once cooled, crush coarsely with a mortar and pestle and keep aside.
3. Grind the half cup corn in a food processor with a little water ( 1 tbsp. or so) to a paste and keep aside.
4. Heat the oil in a heavy bottomed pan and saute the onions till golden brown. Add the ginger garlic paste and saute well.
5. Now add the pureed tomatoes, ground corn, remaining half cup corn kernels and the spice mix and let it all cook on medium heat for a couple of minutes.
6. Now add the chicken and peppers. Add more salt. Continue cooking on medium heat until the chicken is cooked through.
7. Garnish with cilantro and serve!