Creamy chicken and fig curry (Anjeer murghi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 89) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spinach with black pepper, garlic and lemon; Green beans with mustard seeds and ginger (Fansi nu saak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Home-made yoghurt (Ghar nu dahi) for Greek yoghurt.

  • Bessp on January 20, 2026

    We didn't especially care for this one. It was very mild, and the seediness from the figs was a bit offputting for us. The yogurt did curdle a bit with cooking, which didn't help. I added peas and served with white rice to make it a one bowl meal. I could see it being nicer with dates instead of figs and more spices.

  • Pamsy on January 27, 2025

    This is an easy dish to prep and cook and as written the spicing was fine. The figs give a nice sweetness. What I didn't like (and strangely nobody else commented on) was the yogurt curdling. I normally avoid cooking with yogurt for this reason. So, although we enjoyed it, I wouldn't serve it to guests for this reason alone!

  • luluf on July 06, 2020

    After reading the reviews and tasting the curry, I thought I would also add some fried green chillies as it was so mild, but I made it two days before we got to eat it and by that time it was perfectly spiced and really tasty. I agree that it’s very easy to make so I would definitely make it as part of a curry dinner

  • hirsheys on April 11, 2018

    This was super easy and quite good, even though I had to use nonfat yogurt (next time use full fat!) and I used too much chili powder (mine is too spicy!) Also, I've discovered that I don't like the stringy texture of sliced onions in these curries, so next time I'm going to chop them.

  • raybun on November 11, 2016

    Delicious mild flavour. I missed the extra heat, but seeing how much the child enjoyed it and she asked for seconds made me forget about it. The leftovers made a delicious lunch today.

  • nadiam1000 on June 09, 2016

    good flavor but a bit mild and sweet - I added a diced green chile for some heat. I will add an additional chile to perk it up next time.

  • lilham on May 06, 2016

    A sweet and mild tasting curry. The children and I all thought this is delicious. Mr lilham however thought it was too sweet and preferred the pistachio korma from the same book. (I think this and the korma are both perfect for those who can't handle heat).

  • TrishaCP on May 03, 2016

    Agree that this is another great-tasting curry from this book. I made it a few days ahead to no seemingly ill effect. This is the right dish to pick if you are cooking for the spice/heat-adverse.

  • rpepper on March 20, 2016

    This is absolutely delicious.

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