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 for 2 servings:

  • 120g Basmati rice
  • 1 onion
  • 200g Greek yoghurt
  • 300g potatoes
  • 230g tin chopped tomatoes
  • Handful of coriander
  • 1 tomato (optional)
  • half a cucumber (optional)
  • 1 lemon (optional)
  • half a cauliflower

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).


Murgh Kari Top Reviews

Kane - 7th October 2020

Adapted as vegan, very nice

Chloe - 3rd October 2020

Chloe - 3rd October 2020

Jasmine - 15th September 2020

A bit tangy!

Mark - 15th September 2020

Another favourite dish....loved the flavours

Maïwenn - 10th September 2020

Accidentally rubbed my nose after opening one of the little pots! Be careful and don't make the same mistake...

Lauren - 30th July 2020

Even the kids 6 and 10 years enjoyed.

Lauren - 30th July 2020

Even the kids 6 and 10 years enjoyed.

Chris - 14th July 2020

Used paneer instead of cauliflower, tasted great.

Joanna - 11th July 2020

Made this vegan using soya yoghurt.

Joanna - 11th July 2020

Made this vegan using soya yoghurt.

Tim - 3rd July 2020

Mum says, Can we have it again please?

Damion - 7th May 2020

Beautiful curry

Damion - 7th May 2020

Beautiful curry

Jade - 15th April 2020

Very good , really nice textures for a curry.

Carolyn - 30th December 2019

Not a great lover of cauliflower , I persevered and have to say this was a nice meal with some fabulous flavours.

Julie - 3rd December 2019


Greg - 15th November 2019

Yes I like this one!

Katy - 24th September 2019

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

S - 16th September 2019

Gorgeous (but do use lemon and coriander to finish)


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