Nepali Style Chicken Curry

When I started cooking dishes for my blog, I experimented with all kinds of food and baking and then one day out of sheer curiosity, I, googled for Nepali Food Recipes and was very disappointed when I did not find a single website that could provide me with nice and easy Nepali dishes. Then I realized that there are so many simple and tasty Nepali dishes that we cook at home but it is not documented anywhere, so I decided to post all the Nepali dishes that I know (from my Grandma’s cooking classes, experience, cookbooks, food groups !!!) so that I could create a repository of Nepali dishes. This simple and tasty Nepali style chicken curry is a favorite dish of my daughters. Enjoy :) ~ Kamakshi

Prep Time : 15 mins                                                          Cook Time : 25 mins
Serves : 4-6

INGREDIENTS

  • 1 Kg Chicken, cut into desired size pieces
  • 1 Big Onion, finely diced
  • 1 tbsp Garlic, finely diced
  • 1 tbsp Ginger, finely grated
  • 2 Medium Tomatoes, chopped
  • 1 tsp Turmeric (Haldi) Powder
  • 1 tbsp Cumin (Zeera) Powder
  • 1 tbsp Coriander (Dhania) Powder
  • 1 tsp Red Chilli Powder
  • 4 Cloves (Laung)
  • 1″ Cinnamon (Dalchini) stick
  • 3 Green Cardamons (Elaichi)
  • 1 Bay Leaf (Tej Patta)
  • 1 tsp Cumin (Zeera) seeds
  • 4 tbsp Mustard Oil
  • Salt to taste
  • Chopped Coriander/Cilantro to garnish

METHOD

  1. Heat the mustard oil in a pan. Add the cumin seeds, cloves,cardamom, cinnamon and bay leaf and fry for about 15-20 secs. Add the chopped onions and fry the onions till they become light pink and soft. Add the ginger and garlic and fry for another 5 mins.
  2. Add the chicken pieces and fry till the chicken become  light brown. Now, add the chopped tomatoes, turmeric powder, chilli powder, cumin powder, coriander powder and salt and mix well with the chicken. Fry for 3-5 mins, then lower the heat and cover the pan and cook for 10 mins. No need to add water at this stage as the chicken and tomatoes will leave water.
  3. When the chicken is tender and the oil starts separating from the gravy. Add 1 and 1/2 cups of water ( about 300 ml) and let the chicken simmer for 10-15 mins. You can adjust the consistency of the gravy as desired.
  4. Serve garnished with chopped green coriander/Cilantro.
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20 thoughts on “Nepali Style Chicken Curry

  1. Hi …..i’m naresh….. i’m in korea …. and me and my friend.s cook nepali food in the evening and this recepe really ihelped me a lot …… my first time trial with the help of your recepie was great……. now i’m the best cook among my friends so thanks a lot…..

  2. so don’t you have to put garam masala, chicken masala to cook chicken curry? or is this the complete recipe? Also you have few typos like 11/2 cups of water and you don’t mention how many tomatoes. Thank you for the recipe though i am planning to cook tonight :)

  3. Great…..one more thing i would like to suggest….if you add the chopped Coriander/Cilantro while you are stiring the chicken(not after chicken is cooked ) and keep on stir it for around 5 more minutes in medium fire, it would bring the different taste and totally different curry….. Just Try…:)

  4. Kamakshi – Thanks. A great recipe, great curry. Very fragrant and tasty. I used chicken thighs and it worked well. Also added more than the recommended spices (a mistake of concentration!) and it still worked beautifully!

  5. I have a Nepalese neighbour who gave me a very similar recipe to this. When I tried it, the gravy was much thinner and more watery than her version. How do I get it to be rich and creamy?

    • This recipe is delicious I always use chicken thigh fillets I let the whole thing cool take the chicken pieces out then blitz the sauce with a blender this thickens the sauce & blends all those wonderful spices, Delish

  6. Pingback: Feeding the People {a large family’s 2 week menu, with recipe links} | To Sow A Seed

  7. this recipe was really nice but I found I had to blend the sauce with my blender to get the true flavour & for a smooth sauce & then put the chicken pieces back in did anyone else have to do this? It doesn’t say so in the recipe

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