Murg Kari (Chicken Curry)

Ingredients

• 1 lb boneless skinless chicken thighs
• 4 teaspoons vegetable oil
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon gingerroot, minced
• 1 1/2 teaspoons curry powder
• 3/4 cup chicken stock
• 1/2 cup unsweetened coconut
• 1/4 cup mango chutney
• 1 1/2 teaspoons ketchup
• 2 teaspoons lemon juice
• 1 pinch salt and pepper
• 4 teaspoons cornstarch
• 4 teaspoons water

Directions

1. 1

   Cut chicken into cubes and set aside. In a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened.

2. 2

   Add chicken and stir to coat chicken in seasonings.

3. 3

   Stir in stock, coconut, chutney and ketchup.

4. 4

   Bring to a boil then reduce heat and simmer 5 minutes.

5. 5

   Add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. Dissolve cornstarch in water; stir into skillet and bring to a boil.

6. 6

   Stir cook until sauce is thickened.

7. 7

   Serve over basmati rice or long grain rice. This recipe can be made the day before and refrigerated until needed.