Murghi Curry Recipe

Name: Murghi Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs; 2 garlic cloves, minced; 1 teaspoon fresh ginger, minced; 30 g coconut flakes; 50 g ground almonds; 1 teaspoon cayenne pepper; salt; butter; peanut oil; 2 onions, chopped; 2 cups yogurt; 2 tablespoons lemon juice; 2 tablespoons slivered almonds

Servings: persons

4 chicken legs
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
30 g coconut flakes
50 g ground almonds
1 teaspoon cayenne pepper
salt
butter
peanut oil
2 onions, chopped
2 cups yogurt
2 tablespoons lemon juice
2 tablespoons slivered almonds

1
Mix garlic, ginger, coconut flakes, almonds, cayenne pepper and salt.
2
Heat oil and butter in skillet and seat the onions.
3
Mix herbs, onions and yogurt with the lemon juice.
4
Place chicken legs in a casserole dish, cover with the mixture and let it marinate for 30 minutes.
5
Bake in oven at 180C for 50 minutes, sprinkle casserole with almond slivers and let it bake for another 10 minutes.
6
Serve with rice.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 chicken legs, 2 garlic cloves, minced, 1 teaspoon fresh ginger, minced, 30 g coconut flakes, and more.

Yes, Murghi Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Murghi Curry

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