A real home-style creamy curry filled with the warmth of classic Gujarati spices. Versions of this recipe have been passed down and personalised through our Head of Food Anisa's family, but it's always been a classic to have on Sundays or when you've got friends round. Now we've made a quick style curry that you can whip up on weeknights too.

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 for 2 servings:

  • 120g Basmati rice
  • 1 onion
  • 4 boneless chicken thighs
  • 200g Greek yoghurt
  • 230g tin chopped tomatoes
  • 1 tomato & 1/2 cucumber (optional)
  • 1 lemon (optional)
  • 250g potatoes (optional)
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Our 30 minute recipe

  1. Get the rice on

    Cook the rice according to pack instructions, and keep warm.

    Heat 1 tbsp oil in a large pan over medium-high heat and fry the onion for 6-8 mins, or until golden.

    Meanwhile, boil the potatoes (if having) in another pan until almost done, then drain and keep aside. 

  2. Create the curry base

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

    Add the MURGH KARI PASTE with a splash of water and fry for 2 more mins.

    Add the tinned tomatoes and ANISA'S SEASONING to the pan and cook for 3-4 mins. 

  3. Let it simmer

    Turn the heat down to low, add the potatoes (optional) and cook for 5 mins (or until potatoes are tender).

    Turn off the heat and stir through 1-2 tsps sugar, then let it cool for 1 min.

    Add the yoghurt to the curry 1 tbsp at a time, gently stirring between each spoonful. 

  4. Serve!

    Serve the curry over rice with the tomato & cucumber salad alongside (if having). Serve with extra yoghurt and a squeeze of lemon (optional). 

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Murgh Kari Top Reviews

Louise - 12th July 2020

A really nice curry. Not our fav one of simply cooks but had just the right amount of chilli heat and still a tasty meal.

Graeme - 12th July 2020

The lemony salad really did make all the difference to an already very tasty curry.

Helen - 11th July 2020

We all liked it, but my partner said the natural yoghurt is a bit tangy so maybe replace with cream or creme fresh

Helen - 11th July 2020

We all liked it, but my partner said the natural yoghurt is a bit tangy so maybe replace with cream or creme fresh

nikki - 11th July 2020

This was one of my favourites

nikki - 11th July 2020

This was one of my favourites

Helen - 10th July 2020

Delicious but not be able to have it again as it’s not been there to pick ????

Helen - 10th July 2020

Delicious but not be able to have it again as it’s not been there to pick ????

Louise - 10th July 2020

Spicier than I anticipated but very tasty

Louise - 10th July 2020

Spicier than I anticipated but very tasty

Wendy - 10th July 2020

This is one of our favourites

Wendy - 10th July 2020

This is one of our favourites

Deborah - 10th July 2020

Quite spicy but delicious highly recommend x

Deborah - 10th July 2020

Quite spicy but delicious highly recommend x

Lauren - 10th July 2020

I used coconut milk instead of yogurt, it was tasty, but not as delicious as the korma. That’s in a league of its own.

Laura - 10th July 2020

Lush, made with extra chicken to have leftovers the next day ????

Laura - 10th July 2020

Lush, made with extra chicken to have leftovers the next day ????

Patricia - 10th July 2020

Flavoursome

Patricia - 10th July 2020

Flavoursome

Joanne - 9th July 2020

So so so nice! My first dish cooked using simply cook and I’m so happy with it!

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