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Curry Recipe: Handi Murgh

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Chicken curry Handi Murgh

Chicken curry Handi Murgh

Condiments for your curry

Prepare your spices ready to roast

Prepare your spices ready to roast

Chop finely the tomato and onions

Chop finely the tomato and onions

Dice the chicken or prefered meat for your curry

Dice the chicken or prefered meat for your curry

Crush the garlic and leave to one side until ready to fry.

Crush the garlic and leave to one side until ready to fry.

Fry the garlic for a couple of minutes

Fry the garlic for a couple of minutes

Add the ginger to fry, then add the mild curry paste

Add the ginger to fry, then add the mild curry paste

Add the onions to saute in the frying pan. Be careful not to burn.

Add the onions to saute in the frying pan. Be careful not to burn.

Add the rest of the dry spices

Add the rest of the dry spices

Leave to cook for 20 minutes adding water if it looks too dry. Cook for a further 15-20 minutes

Leave to cook for 20 minutes adding water if it looks too dry. Cook for a further 15-20 minutes

Replicate that restaurant curry

Have you ever wanted to replicate that authentic Indian curry that you love in your local takeaway or restaurant, if so then this is the curry for you.


We tried many different recipes and were always disappointed,so it seemed if ever we wanted a great curry, it had to be from a take away.


Finding a good curry has got so much more difficult since we moved from England to Peru. Being British, the Indian curry is almost our traditional dish, at the very least it has become one of Britain's favorite foods.


Packing up to leave England, we commandeered a Pat Chapman 250 Favorite Curries book from my mother-in-law. This has since become the most important gift she never wanted to give in the first place! Following this recipe based on one from his book you will be amazed at how good the results are and how close it is to a restaurant or take away curry.

Ingredients

  • 1 1/2 lb (675g) Meat of your choice, Diced
  • 3 Tbs Oil or Butter
  • 2-4 Garlic cloves, crushed
  • 2inch (5cm) Fresh ginger, chopped fine
  • 2 Tbs Mild curry paste
  • 1 Tbs Tomato puree
  • 8oz (225g) Finely chopped onions
  • 5oz (150g) Chopped tomato
  • 1 Tsp Dried mint
  • 1 Tbs Freshly chopped corriander
  • 3 Green chillies chopped
  • Salt to taste

Spices

  • 2 Tsp Garam masala
  • 2 Tsp Dry fenugreek leaves

Putting together your curry

  1. Dice up the meat. This curry also works really well with prawns/large shrimp or chicken.
  2. Heat the oil/butter in a wok or deep sided frying pan. Fry the garlic until golden brown then add the ginger and fry for a further minute.
  3. Add the curry paste and tomato puree and fry until it sizzles. Add the chopped onions and fry for a further 5 minutes, stir regularly so as not to burn the onions.
  4. Add enough water to free the mix but not swamp it. When the mix starts to bubble, add the meat then reduce the heat and leave to cook for 20 minutes. Stir occasionally to stop it sticking.
  5. Add the tomatoes, mint, coriander and chillies. Leave to simmer for a further 10 minutes stirring occasionally.
  6. Add Spices and salt to taste then leave to simmer for a further 3-4 minutes. Now you are ready to serve.

What is your favorite curry?

You have to try different curries to work out which is your favorite. A curry can have lots of sauce or be dry, spicy or mild, with meat or with vegetables, creamy or not.

Each region of India has its own style, so don't be surprised if you order the same curry but from a different restaurant and find its nothing like the previous one! Each region prepares dishes in its own unique way. Thats the spice of life!


The word "Curry" came about in British cuisine by making a sauce using "Curry powder" a blend of spices brought to Britain from India, part of the British colony.

The first curry house is reported to be the "Veeraswamy" which opened up in London's Regent Street in 1926. Since then the curry has become a popular dish in England. One of the best known areas to find a good curry is"Brick Lane" in London's East End, a vibrant street full of Indian restaurants preparing foods from varied regions of India. A stroll down this street in the evening time, a stop off at one of the stores to buy your spices and sample Indian sweets is an unforgettable experience for a curry lover.

Spices

Most spices come alive when you roast them slightly in a skillet. Take care not to kill them by burning. Most supermarkets have a wide range of spices needed for Indian cookery.

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Serving Sugestions

  • Basmati Rice
  • Mango chutney
  • Mint yogurt
  • Chapati or other flat bread
  • Its a well known fact that curry improves over a couple of days, allowing all the flavors to meld and deepen. so don't worry if there is some left over, it will still be great, if not even better!



Having trouble finding spices?

If you have trouble finding the spices needed and don't have oriental stores in your area check out the following internet sites linked below:

Spices in the U.K

Spices in the U.S.A

Serve in a Kahari with Indian breads, mango chutney and mint yogurt

Serve in a Kahari with Indian breads, mango chutney and mint yogurt

Comments

lemonkerdz (author) from LIMA, PERU on January 23, 2013:

Thank you for voting up Claudia Tello, Believe me it is a fantastic dish. Well worth the effort of making it. And with all the trimmings hmmmm it sends me to curry heaven everytime.

Thank you for taking the time to comment.

Claudia Tello from Mexico on January 23, 2013:

Wow! What a great food-hub and delicious looking step-by-step reportage! I am 10 times hungrier than I was before clicking into this hub. I can only imagine how tasty this could be with the mint yogurt...... yummy! Voted up.

lemonkerdz (author) from LIMA, PERU on January 15, 2013:

Thanks for reading sarahshuihan, It really is good, and i have been so pleased at how close to a real indian curry this is. The good thing is you can adjust the spices depending on how hot a curry you can take.

with this recipe it is mid range not too hot nor too mild. Enjoy

Sarah from USA on January 15, 2013:

looks delicious and easy to make too! I'll have to try this one day!

lemonkerdz (author) from LIMA, PERU on January 12, 2013:

Go on have a go! I love curries and this really does taste like it is from a take away. Every cuury needs to be eaten with a mint sauce as a cooling agent. Following my mint sauce hub it includes the yogurt.

Thanks for reading:-)

Deborah Neyens from Iowa on January 12, 2013:

I love curry but have not yet mastered cooking it. I'll have to give this recipe a try. It looks great!

lemonkerdz (author) from LIMA, PERU on December 28, 2012:

Thanks for your visit prasetio30 and for sharing. It really is a good restaurant quality curry. Then for dessert, get your chocolate bar out.

prasetio30 from malang-indonesia on December 28, 2012:

Delicious recipe, my friend. I can't wait to make it soon. Thanks for writing and share with us. Voted up! ~prasetio

lemonkerdz (author) from LIMA, PERU on December 22, 2012:

Thanks for coming back to visit IndieJoe you will love this. We heard that Britts love bland food....this is not bland, i'm a britt and love food that has a kick, so watch your chillies.

Don't forget to dance a little Bollywood while you are at it.

IndieJoe on December 22, 2012:

Thanks for helping us decide on what's for dinner! We can't wait to try this curry recipe and we're headed out to the Indian grocer this afternoon. (I may also bring back some cold Kingfishers if I can find them).

Great hub, thanks!

lemonkerdz (author) from LIMA, PERU on December 20, 2012:

Thanks for your questions vespawoolf, yes you can use the pre-made curry paste like mae ploy and you can use the rocoto if you wish but go steady i'm sure you know how strong they are.

we prefer to use the small thin green chillis, they are available in some areas of peru.

Enjoy! flat bread recipe coming shortly.

Vespa Woolf from Peru, South America on December 19, 2012:

We love curry, so we can't wait to try your recipe! Your photos are great. Can we use Mae Ploy curry paste? Do you use rocoto chilies in Peru? Thanks for another wonder dish we can make. I can't wait to savor it with your delicious mango chutney.

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