Nepalese chicken curry
User Reviews
5
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Prep Time
40 mins
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Cook Time
45 mins
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Marinating:
2 hrs
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Total Time
3 hrs 25 mins
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Servings
4 servings
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Calories
769 kcal
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Course
Main Course
Nepalese chicken curry
Description
The Nepalese chicken curry recipe begins by toasting cardamom and fennel seeds to release their aroma, which are then ground and mixed into yogurt with garlic and ginger pastes. This marinade envelopes chicken thighs and infuses them with gentle heat and spice before resting for several hours to develop flavor. The yogurt also helps tenderize the meat.
After marinating, the chicken is cooked slowly with a combination of onions, whole cloves, cumin seeds, cinnamon, turmeric, nutmeg, chili powder, ground coriander, chicken stock, sugar, and tomatoes. These ingredients meld into a thick, flavorful sauce that coats tender chicken pieces. The gentle oven cooking ensures the chicken becomes juicy while the sauce thickens and deepens in taste.
This curry is best served with steamed rice, naan, or other breads to enjoy the sauce. Fresh chopped coriander adds a bright note on top. Traditional serving vessels like copper or brass bowls add an authentic touch. A bowl of fresh chilies is optional for those who prefer extra heat.
The recipe advises using deep plates or bowls to hold the thick sauce comfortably and suggests serving rice and bread on the side. The blend of warming spices and yogurt marinade distinguishes this recipe within South Asian curries.
Ingredients
- 8 cardamom pods green variety
- 1 teaspoon fennel seeds
- 200 grams Greek yoghurt or other plain full fat yoghurt
- 3 teaspoons garlic or 3 cloves, minced, paste
- 3 teaspoons ginger or freshly grated, paste
- 1 kilogram chicken thighs skin on, bone in
- 3 tablespoons olive oil or vegetable oil
- 200 grams onion equivalent to 2 medium onions, chopped
- 2 teaspoons cumin seeds
- 6 clove whole
- 1 teaspoon ground cinnamon
- 1½ teaspoon Turmeric ground
- ½ teaspoon ground nutmeg
- ½ teaspoon chilli powder or more to taste
- 1 teaspoon ground coriander
- 250 millilitre chicken stock made with one full stock cube
- 1 tablespoon sugar
- 1 tin tomatoes or 4-5 medium sized fresh tomatoes, chopped, chopped, circa 400g
- 3 bay leaf
- 1 teaspoon salt or to taste
- Coriander optional, handful, chopped, for serving
Instructions
Preparing the chicken
- Shell the cardamom pods and remove the seeds.
- Add the cardamom seeds along with the fennel seeds to a small frying pan.
- Fry the seeds together over medium-high heat for around 2 minutes or until you can see a few seeds 'popping' and they smell fragrant. Keep shaking the pan and be careful not to burn them.
- Add the toasted seeds to a mortar and pestle and grind them down finely.
- Add the yoghurt to a large bowl. Add the toasted spices along with the garlic and ginger pastes to the yoghurt. Combine well.
- Add the chicken thighs to the yoghurt marinade and coat well on all sides.
- Cover the bowl with plastic wrap and transfer to the fridge to marinade for a minimum of two hours, or longer if you wish, like overnight.
To make the curry
- Preheat the oven to 180℃/356℉/gas mark 4.
- Remove the chicken from the yoghurt marinade, scraping off as much of the yoghurt as possible. Reserve the leftover yoghurt for later.
- Heat the oil in a large oven-proof pan or saucepan (we use a large cast iron pot).
- Add the chicken to the hot pan. Over medium-high heat, fry the chicken pieces 5-6 minutes on one side. Turn over and fry for a further 3 minutes. The chicken doesn't have to be cooked through, just well-browned.
- Transfer the chicken pieces to a plate.
- In the same pan, add the chopped onions, cumin seeds and cloves. Over medium heat, sauté the onions and spices together for roughly 7 minutes or until the onions are golden brown in colour.
- Add the ground cinnamon, turmeric, nutmeg, chilli powder and ground coriander and fry together with the onions for 1 minute more.
- Add the chicken stock to the pan along with the tablespoon of sugar. Deglaze the pan by scraping the bottom with a wooden spatula or large spoon to incorporate the burned bits sticking to the bottom (this adds flavour!).
- Allow the stock to simmer for 2-3 minutes.
- Add the chopped, tinned tomatoes, leftover yoghurt marinade, bay leaves and salt to the pan.
- Over low heat, bring the sauce back up to a light simmer and then remove it from the heat.
- Place the chicken thighs on top of the sauce along with any chicken juices remaining on the plate.
- Cook uncovered in the preheated oven for 45 minutes until the meat is cooked through.
- Sprinkle with optional chopped coriander and serve hot with rice or naan bread.
Notes
- Serve fresh chopped chilies on the side to add heat according to preference.
- Fresh chopped coriander complements the dish when sprinkled on top before serving.
- Use deep plates or bowls to contain the thick sauce and prevent spillage.
- Serve rice and naan bread separately to allow guests to combine as desired.
- For traditional presentation, consider serving in copper or brass bowls to enhance the dining experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 19g | 6% |
| Protein | 49g | 98% |
| Fat | 55g | 85% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 250mg | 83% |
| Sodium | 904mg | 38% |
| Potassium | 774mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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