Murg Kari (Fennel Chicken Curry) – Mrs. Karve

By Maylynn

Ingredients

• 4 ½ lb. chicken thighs
• 2 ½ t. salt
• 6 T. vegetable oil
• ¾ - 1 cup finely chopped onions
• 2 ½ t. grated garlic
• 1 t. ground cumin
• 1 t. tumeric
• 1 t. ground coriander seeds
• 1 t. cayenne
• ¼ t. ground fennel seeds
• 6 T. water – only if necessary – 1 T. is usually enough
• ½ lb. finely chopped fresh tomatoes
• 1 ½ t. finely chopped fresh coriander (optional)
• 6 T. plain yogurt
• 1 t. garam masala
• 2 ½ t. fresh lemon juice
• ¾ t. sugar (only if using no coriander leaves)

Preparation

Step 1

Pat washed chicken pieces dry with a paper towel. Sprinkle with 1 ½ t. salt. Heat oil in a large, heavy pan, add chicken pieces and fry 3-4 minutes without burning or browning, all the while turning chicken pieces with spoon, pouring hot oil on them until flesh looks white and firm. Pick them up with a perforated spoon and set aside.

Add onion, garlic and ginger to oil remaining in pan and fry for 7-8 minutes, stirring constantly until onions are soft and golden brown. Reduce heat, add cumin, tumeric, ground coriander, cayenne and fennel seeds.

Add tomatoes and water. Cover and simmer until tomatoes are soft. Remove from heat and mash tomatoes to chunky puree. Return chicken to pan, along with any juices that are in the dish. Sprinkle with garam masala and cook, uncovered, over low heat until chicken is tender.

Remove from heat and add lemon juice and sugar.