Murgh Kari4.3/5 (Based on 408 ratings)
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
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.
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.
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.
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)
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
Damion - 7th May 2020
Damion - 7th May 2020
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)
Jen - 15th June 2019
Easy to prepare, rich but not too spicy flavours. Filling,healthy and budget conscious. Couldn’t ask for anything more.
Anne - 9th June 2019
Catherine - 18th May 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 - 17th May 2019
Harriet - 27th April 2019
A definite favourite!
Pia - 26th April 2019
Jacqueline - 21st January 2019
Our favourite xxxx
Gemma - 9th November 2018
The salad on top really made this
Martin - 31st October 2018
Love it. I added a some tofu ????????
John - 30th September 2018
So authentic, perfect balance of spices!
Julie - 26th July 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 - 7th July 2018
Swapped for sweet potato and aubergine, didn’t need sugar