the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

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Chicken Curry (Murgh Kari)

2 lb. skinned chicken breasts
3 t salt
1/2 c. oil
1-1/2 c. finely chopped onions
1 T minced garlic
1-1/2 t finely chopped ginger
1 t cumin
1 t turmeric
1 t coriander
1 t ground cayenne pepper
1/2 c. water
1—15 oz. can crushed tomatoes
2 T fresh cilantro, chopped
1/2 c. yogurt
1 t garam masala
1 T fresh lemon juice

Sprinkle chicken breasts with 2 t of the salt. In a large skillet, heat the oil over high heat. Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and set aside.

Add the onions, garlic, and ginger to the remaining oil. Saute for 8 minutes over medium-high heat. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir well for about one minute. Add the tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of salt.

Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet and simmer for 20 minutes.



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This page modified January 2007