A real home-style curry filled with the warmth of Gujarati spices. With Grandparents from Kenya and also from Bombay, India; an amalgamation of traditions, flavours and spice blends have been passed down to create what is Chef Anisa's family curry. A classic Sunday curry or a dish for entertaining, this is a versatile one-pot that's also great as below or with any other veg of your choice. You can even try coconut milk instead of yoghurt!

Cook our delicious Murgh Kari in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Murgh Kari. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Paste pot, a Murgh Kari Paste pot and a Anisa's Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Murgh Kari in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Paste
  • Murgh Kari Paste
  • Anisa's Seasoning

Your shopping list:

120g
Basmati rice
 
1
onion
 
1
cauliflower
 
230g
tin chopped tomatoes
 
Handful
of coriander
 
100g
frozen peas
 
200g
Greek yoghurt
 
1tsp
sugar
 
1
tomato(optional)
 
1
cucumber(optional)
 
1
lemon(optional)
 
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Our 30 minute recipe

  • 1.

    Make some rice

    Bring 250ml water to the boil in a lidded saucepan and add the rice. Reduce the heat to low, cover with a lid, and simmer for 12-15 mins.

  • 2.

    Fry the onions

    Heat 1 tbsp oil in a wide pan over high heat and, when hot, add the onion and fry for 5 mins, or until it starts to colour

    Meanwhile, bring another pan of water to the boil and cook the cauliflower for 5 mins, or until almost done, then drain and put aside.

  • 3.

    Add the paste

    Add the GARLIC PASTE to the pan and fry for 2 mins.

    Add the MURGH KARI PASTE and fry for 2 more mins.

    Pour in the chopped tomatoes and add ANISA'S SPICE BLEND to the pan and cook for 2 more mins.

  • 4.

    Let the flavours come together

    Turn the heat down to low and mix the cauliflower and the frozen peas.

    Cook until they are tender (around 5 mins)

  • 5.

    Add the yoghurt and serve

    Take the pan off the heat and mix in the coriander and 1 tsp sugar and leave it to cool down for a few mins.

    If you’re making a tomato and cucumber salad prep this now.

    Next add the yoghurt to the pan 1 tbsp at a time, gently mixing it in between each spoonful.

    Serve the curry in bowls over rice with a squeeze of lemon on top, with extra yoghurt and your tomato and cucumber salad on the side (if using).

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Murgh Kari Reviews

BASED ON 394 reviews

Julie - Dec 03, 2019

Yum!!

Greg - Nov 15, 2019

Yes I like this one!

Daniela - Oct 11, 2019

A bit tooooo hot for us

Caitlin - Sep 25, 2019

Found it bland and watery, it was just okay.

Katy - Sep 24, 2019

Very tasty and enough for three! We did (as with several of the recipes) use a full 400g tin of tomatoes.

Justine - Sep 21, 2019

Didn’t have cauliflower so used paneer was great

Tanesia - Sep 18, 2019

Easy and quick to make, only use half a cauliflower as when I used a whole one, it soaked up all the sauce. Otherwise quite tasty 7/10

S - Sep 16, 2019

Gorgeous (but do use lemon and coriander to finish)

Zoe - Aug 03, 2019

Bit bland for me

Zoe - Jul 31, 2019

Ok but not sure about the yoghurty flavours personally

Carol - Jun 29, 2019

Nice.

Carol - Jun 23, 2019

A nice homestyle curry with a kick.

Helen - Jun 15, 2019

Nice!!

Jen - Jun 15, 2019

Easy to prepare, rich but not too spicy flavours. Filling,healthy and budget conscious. Couldn’t ask for anything more.

Anne - Jun 09, 2019

Delicious

Wendy - May 25, 2019

Sugar definitely not needed. Didn't look to appealing but tasted great.

Kevin - May 19, 2019

Added spinach instead of peas, was lovely

Catherine - May 18, 2019

Absolutely loved it ! Got a bit confused with the 2 different recipes though. The one on the website is different to the one that comes in the box. I think it would probably be even better without the potato. Coconut milk worked really well

Jane - May 17, 2019

Very tasty

Harriet - Apr 27, 2019

A definite favourite!

Pia - Apr 26, 2019

Fantastic

Dawn - Apr 26, 2019

No overly keen on the cauliflower so would use a different option next time

Darren - Apr 25, 2019

It was too large a meal

Jacqueline - Jan 21, 2019

Our favourite xxxx

Irum - Dec 10, 2018

Horrible. Followed the recipe exactly but still ended up inedible because it was disgusting

Gemma - Nov 09, 2018

The salad on top really made this

Martin - Oct 31, 2018

Love it. I added a some tofu ????????

John - Sep 30, 2018

So authentic, perfect balance of spices!

Julie - Jul 26, 2018

Made with fat free yoghurt to reduce calories- was great! Top tip to allow to cool before adding yoghurt, as it did not separate. One issue: sugar in recipe instruction was not on the ingredient list...

Julia - Jul 07, 2018

Swapped for sweet potato and aubergine, didn’t need sugar

Davena - Jul 07, 2018

Didn’t like this at all!

Liz - Jul 05, 2018

Nice flavour but needed less potatoe and more sauce

Helen - Jul 02, 2018

Bit too spicy for us and maybe don’t add the sugar, but still try it, you may like it ????

Natalie - Jun 01, 2018

Very delicious.

Valerie - May 02, 2018

Delicious. Yum!

Ashok - Apr 29, 2018

Perfect. I added in some chopped green chillies as well.

Miroslava - Mar 26, 2018

I would steam the cauliflower with the potatoes and then add it to the pan other wise it turns out raw

Mary - Mar 09, 2018

Not my favourite curry

Mary - Mar 09, 2018

Was okay but not my favourite curry

Sabrina - Mar 06, 2018

Delish!

Ben - Feb 25, 2018

Okay however I wouldn’t order it again

Luca - Nov 29, 2017

Reminded me on a ready made Jalfrezi from the supermarket with added joghurt. Maybe I shouldn't have put extra paprika and mushrooms in it. Just not my type of spices I guess.

Mohammed - Nov 21, 2017

Not so keen, very yoghurty.

Jane - Nov 16, 2017

Very good taste, but I had to put a lid over the cauliflower etc before adding the potatoes as it wasn't cooked. I used sweet potato which worked really well. I also swapped the basmati for a brown rice and quinoa mix, simply because I have eaten a lot of basmati lately. I love it how your meals are very versatile and the ingredients can be changed, substituted or added to. 5 stars for this one!

Rachel - Oct 26, 2017

My husband loved it but it was too hot for me.

Joanne - Oct 01, 2017

Cooked this twice now, once with the cauliflower and once with quorn. It's delicious and not too spicy.

Angela - Sep 09, 2017

My favourite

Lisa - Jul 15, 2017

Too sickly

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