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 Reviews

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