Who doesn’t like a good Indian chicken curry or a Murgh Kari.

This recipe is relatively simple with basic ingredients. No cream, stocks, canned tomatoes, or unheard spices. It’s a simple chicken curry that’s far from simple in flavour.

You will need a good chicken, skin removed and broken down into 16 pieces. Keep everything on the bone, as that’s what actually makes a stock while it’s cooking giving the meat a beautiful flavour. I do not like to split the thigh bones as you get bits of bone chards which is unpleasant. You can cut the breast into four pieces still attached to the breastbone.

One thing about this recipe, it will taste even better the next day, so feel free to prepare it in advance. Serve it with plain basmati rice or roti (flat bread) or both as I like it!

Garnish with fresh coriander leaves (cilantro) for that freshness at the end. Place a big pot in the middle of the table and gather around for a feast! Enjoy my Indian chicken curry.

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