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)

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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