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 4 servings:

  • 240g Basmati rice
  • 1 onion
  • 6 chicken thigh fillets
  • 350g Greek yoghurt
  • 250g new potatoes (optional)
  • 400g tin chopped tomatoes
  • 2 tomatoes (optional)
  • 1 cucumber (optional)
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Our 30 minute recipe

  1. Get the rice on 

    Cook the rice according to pack instructions, and keep warm. If you're putting potatoes in the curry, boil them til tender, then drain and keep aside. Heat 1 tbsp oil in a large pan over medium-high heat and fry the onion for 8 mins, or until golden. 

  2. Create the curry base

    Add the Garlic Paste and the chicken to the 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 10 mins over a medium low heat. 

  3. Let it simmer

    Add the cooked potatoes (if having) to the curry, and cook for 2 mins. 

    Turn off the heat and let it cool down then add the yoghurt to the curry 1 big spoonful 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

Graeme - 6th July 2020

Best yet

Graeme - 6th July 2020

Best yet

Kerry - 5th July 2020

Amazing

Kerry - 5th July 2020

Amazing

Chris - 5th July 2020

Weird tang with the yoghurt but not entirely unpleasant.

Marie - 4th July 2020

It is spicy so adding more yogurt is a must if don’t like spicy food.

Ruth - 30th June 2020

Tasted just like a curry from a takeaway. Easy to make and delicious taste! Would definitely recommend! 5*

Ruth - 30th June 2020

Tasted just like a curry from a takeaway. Easy to make and delicious taste! Would definitely recommend! 5*

Julie - 30th June 2020

Great for me but a little spicy for the family

Emma - 29th June 2020

Yum

Emma - 29th June 2020

Yum

Tina - 29th June 2020

Love it ?? x

Tina - 29th June 2020

Love it ?? x

Sarah - 28th June 2020

Bitter with yogurt. Better with cream

Jenny - 27th June 2020

Too much yoghurt . So too creamy

Imogen - 27th June 2020

Beautiful, tasty dish. Really impressed with the flavour.

Imogen - 27th June 2020

Beautiful, tasty dish. Really impressed with the flavour.

Kayleigh - 26th June 2020

Spicy. Had to use more then 350g Greek Yogurt. We also used 1kg of baby potatoes instead of 250g and added 2 tins of chopped tomatoes (not the 1 tin the meal required) to upscale the meal. It was so filling we didn't even eat the rice.

Kayleigh - 26th June 2020

Spicy. Had to use more then 350g Greek Yogurt. We also used 1kg of baby potatoes instead of 250g and added 2 tins of chopped tomatoes (not the 1 tin the meal required) to upscale the meal. It was so filling we didn't even eat the rice.

Rebecca - 25th June 2020

Not for me

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