Makai Murgh Curry (Corn and Chicken)

Makai Murgh


1 tbsp vegetable oil
1 medium brown onion, quartered and sliced
1 small knob fresh ginger, grated
500gm chicken breast, diced to 5cm
2 cloves garlic, finely chopped
2-3 curry leaves
4 tsp mild curry paste
250ml chicken stock
70gm green beans, chopped to 3cm
300g can corn kernels, drained
3 tbsp Greek yoghurt


1. Heat the oil in a heavy based saucepan, add the onion and ginger and cook for 3-4 minutes over a medium heat until softened.
2. Add the chicken, raise the heat a little cook for 7 minutes until browned.
3. Add the garlic, curry leaves and curry paste, cook for 1 minute.
4. Add the stock and bring to a simmer.
5. Add the green beans, cook gently for 2-3 minutes.
6. Add the corn, cook gently for another 2-3 minutes or until chicken is well-cooked.
7. Take the pan off the heat and stir in yoghurt. Season to taste.
8. Serve with rice, naan, roti and condiments

Serves four


This is quite mild, spice it up by using a hotter paste or adding chilli flakes.

Boneless and skinless chicken thighs are a still tasty cheaper substitute for breast.

Substitute beans with broccoli or cauliflower florets as desired, or use a mix of all three.

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