Murgir Jhol
A light everyday chicken curry with potato in a thin turmeric broth, eaten with plain rice.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Per serving
488 kcal
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Instructions
Step 1: Fry the sliced onion in the vegetable oil until soft and golden.
Step 2: Add the ginger garlic paste, ground turmeric, chilli powder, cumin powder and salt and fry for a minute.
Step 3: Add the chicken pieces and the halved potato and turn them in the masala.
Step 4: Pour in the water and simmer, covered, until the chicken is cooked through and the potato tender.
Step 5: Check the chicken juices run clear, then finish with fresh coriander.
Ingredients
Quantities update automatically for 4 servings.
- 700 gChicken — bone-in pieces
- 2 wholePotato — halved
- 2 wholeOnion — sliced
- 1 ½ tbspGinger garlic paste
- 1 tspGround turmeric
- 1 tspChilli powder
- 1 tspCumin powder
- 3 tbspVegetable oil
- 1 ¼ tspSalt
- 600 mlWater
- 10 gFresh coriander — chopped
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 488 kcal
- Protein
- 38.2 g
- Carbohydrates
- 23.7 g
- Fat
- 27.7 g
- Saturated fat
- 5.9 g
- Fibre
- 3.9 g
- Sugar
- 4 g
- Sodium
- 748 mg
These figures are estimates for general information only and are not medical or dietary advice.