Nepal Chicken Curry Recipe: Nepalese cuisine offers rich flavors and unique spices that can transport your taste buds to the heart of the Himalayas. In this blog post, we will share an authentic Nepali Chicken Curry recipe that is both easy to make and incredibly satisfying.
Through our travels around the world, we have collected recipes from local restaurants and cooking classes. This one stands out for its warmth and depth.
We believe that cooking is a way to connect with cultures, and Nepali Chicken Curry embodies that spirit. With tender chicken simmered in a fragrant blend of spices, this dish is perfect for any occasion.
Join us as we walk you through the steps to create this delicious meal right in your kitchen.
Nepal Chicken Curry Recipe
Why You’ll Love This Nepal Chicken Curry Recipe
We adore this Nepal Chicken Curry recipe for many reasons. It is packed with flavor and easy to prepare, making it perfect for any home cook.
Flavorful Ingredients
The ingredients create a rich and aromatic dish. Key flavors include:
- Ginger: Adds warmth and spice.
- Garlic: Provides depth and richness.
- Spices: A mix of traditional spices enhances the overall taste.
Simple Preparation
The cooking method is straightforward. We stir-fry the chicken to lock in the juices and then braise it for tenderness. This two-step process ensures each bite is delicious.
A Crowd-Pleaser
This curry is sure to impress family and friends. Its blend of spices and juicy chicken appeals to a wide range of tastes. Perfect for gatherings, it offers a taste of Nepal at home.
Versatile Meal
We love how the curry can be served in different ways. It pairs well with:
- Rice: A classic choice that soaks up the sauce.
- Naan Bread: Great for dipping and adds to the experience.
Healthy Option
Made with fresh ingredients, this dish is a wholesome choice. It’s nourishing while providing a delightful culinary experience.
We believe these aspects make the Nepal Chicken Curry a recipe you’ll come back to time and again!
What Makes This Recipe Special
Nepali chicken curry stands out for its unique blend of spices that create rich, bold flavors. We love how this dish combines the warmth of ginger and garlic with the subtle heat of spices like turmeric and black pepper.
The use of fresh ingredients elevates the taste. Cubed chicken breasts provide tenderness while absorbing the aromatic spices. The addition of sauces like oyster sauce and soy sauce adds depth to the flavor profile.
One of the special aspects of this recipe is its adaptability. We can easily adjust the spice levels or ingredient amounts depending on our taste. Whether we prefer it mild or spicy, the recipe allows for customization.
Cooking this curry fills our kitchen with an enticing aroma that brings back memories of our travels. It’s a dish that not only satisfies the palate but also creates a comforting atmosphere at the dinner table.
We also appreciate how this recipe is straightforward and easy to prepare. With simple steps, we can create a delicious meal that impresses family and friends.
Cooking Equipment Needed
To make Nepalese chicken curry, we need a few essential tools to ensure our cooking process goes smoothly.
Essential Equipment
- Pressure Cooker: This is important for cooking chicken quickly while keeping it tender.
- Frying Pan or Kadai: A traditional frying pan helps in sautéing spices and cooking the curry.
- Cutting Board and Knife: We need these for chopping vegetables and chicken.
- Measuring Spoons and Cups: Accurate measurements ensure the right balance of flavors.
- Wooden Spoon or Spatula: This helps in stirring without scratching our cookware.
Optional Tools
- Slow Cooker: If we prefer a more hands-off cooking approach, a slow cooker works well.
- Blender: We can use this for smooth sauces if desired, especially for making a thicker curry.
Having the right equipment will help us create a delicious Nepalese chicken curry. Each tool plays a role in enhancing our cooking experience and the final dish.
Ingredients For the Nepal Chicken Curry Recipe
Chicken
Olive Oil
Yogurt
Garlic Paste
Ginger Paste
Cardamom Pods
Fennel Seeds
Onion
Cumin seeds
Cloves
Cinnamon
Turmeric
Nutmeg
Chilli Powder
Coriander
Chicken Stock
Sugar
Tomatoes
Bay Leaves
Salt
Coriander Leaves
Nepal Chicken Curry Recipe Ingredients
Cooking Instructions For the Nepal Chicken Curry Recipe
Preparing the Spices
Start by shelling the cardamom pods and removing the seeds from the 8 green cardamom pods.
Add the cardamom seeds and fennel seeds to a small frying pan. Fry the seeds together over medium-high heat for about 2 minutes, or until a few seeds start to pop and release a fragrant aroma. Keep shaking the pan gently to prevent them from burning.
Grinding the Spices
Once toasted, transfer the seeds to a mortar and pestle and grind them finely.
Making the Marinade
In a large bowl, add the 200 grams of Greek yoghurt. Mix in the toasted spices along with 3 teaspoons of garlic paste and 3 teaspoons of ginger paste. Stir everything together until well combined.
Marinating the Chicken
Add the 1 kilogram of chicken thighs to the yoghurt marinade, ensuring the chicken is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or for longer if you prefer, such as overnight.
Preparing the Curry
Preheat the oven to 180℃/356℉/gas mark 4.
Remove the chicken from the yoghurt marinade, scraping off as much yoghurt as possible. Set aside the leftover marinade for later use.
Browning the Chicken
Heat 3 tablespoons of olive oil in a large ovenproof pan or saucepan (we use a large cast iron pot). Once the oil is hot, add the chicken pieces to the pan. Fry the chicken over medium-high heat for about 5-6 minutes on one side, then turn them over and fry for another 3 minutes. The chicken does not need to be fully cooked, just well-browned. Transfer the browned chicken to a plate.
Sautéing the Aromatics and Spices
In the same pan, add the 24 oz of chopped onions, 2 teaspoons of cumin seeds, and 6 whole cloves. Sauté the onions and spices over medium heat for about 7 minutes, or until the onions are golden brown.
Add 1 teaspoon of ground cinnamon, 1½ teaspoons of ground turmeric, ½ teaspoon of ground nutmeg, ½ teaspoon of chilli powder, and 1 teaspoon of ground coriander. Fry everything together with the onions for 1 more minute.
Deglazing the Pan
Pour in 1 cup of chicken stock and 1 tablespoon of sugar. Use a wooden spatula or large spoon to scrape the bottom of the pan, deglazing it and incorporating the browned bits that add extra flavor. Allow the stock to simmer for 2-3 minutes.
Adding the Sauce Ingredients
Add 1 tin of chopped tomatoes (approximately 400g), the leftover yoghurt marinade, 3 bay leaves, and 1 teaspoon of salt to the pan. Stir to combine and bring the sauce to a gentle simmer over low heat. Once simmering, remove the pan from the heat.
Baking the Chicken
Place the browned chicken thighs on top of the sauce, along with any juices remaining on the plate. Transfer the pan to the preheated oven and cook uncovered for 45 minutes, or until the chicken is fully cooked through.
Serving
Garnish with a handful of chopped coriander, if desired, and serve hot with rice or naan bread.
Nepal Chicken Curry Recipe Cooking Tips
Cooking Tips for Chicken Curry
- Use bone-in chicken pieces for a richer and more flavorful curry.
- Marinate the chicken with yogurt, garlic, ginger, and spices for deeper flavor.
- Mustard oil can add a traditional Nepalese taste and aroma.
- Brown the onions well to create a richer curry base.
- Tomatoes help balance the spices and create a smoother sauce.
- Toast spices such as cumin, coriander, turmeric, cardamom, and garam masala for stronger aroma.
- Simmer the curry gently so the chicken stays tender and juicy.
- Potatoes are commonly added and absorb the curry flavor well.
- Stir occasionally to prevent the sauce from sticking as it thickens.
- Add warm broth or water gradually if the curry reduces too much.
- Fresh green chilies can add heat without overpowering the dish.
- Fresh cilantro brightens the curry before serving.
- Taste near the end of cooking since the spices become more concentrated over time.
- Let the curry rest briefly before serving so the flavors blend fully.
- Serve with rice, naan, or roti.
Nepal Chicken Curry Recipe Storage Tips
Storage Tips for Chicken Curry
- Let the curry cool moderately before placing it into storage containers.
- Refrigerated curry often develops a deeper and more blended flavor after resting overnight.
- Store rice or breads separately so they maintain their texture.
- Reheat over gentle heat to help keep the chicken tender.
- Stir the curry occasionally while warming so the sauce heats evenly.
- Add a small amount of warm broth or water if the sauce thickens after refrigeration.
- Freeze extra portions in airtight containers for longer storage.
- Smaller portions are easier to thaw and reheat evenly.
- Leave slight headspace in freezer containers because sauces expand during freezing.
- Defrost frozen curry gradually in the refrigerator before reheating.
- Oil separation after chilling is normal and usually blends back during warming.
- Fresh herbs or garnishes should be added after reheating for brighter flavor.
- Avoid reheating the same batch repeatedly, which may affect texture and spice balance.
- Discard leftovers if the curry develops sour odors, bubbling, or unusual discoloration.
Nepal Chicken Curry Recipe
Ingredients
- 2 1/2 lb Chicken thighs skin on, bone in
- 3 tbsp Olive Oil or vegetable oil
- 6 oz Yogurt or other plain full fat yoghurt
- 3 tsp Garlic Paste or 3 cloves, minced
- 3 tsp Ginger Paste or freshly grated
- 8 Cardamom Pods green
- 1 tsp Fennel Seeds
- 2 Onion chopped
- 2 tsp Cumin seeds
- 6 whole Cloves
- 1 tsp Cinnamon ground
- 1½ tsp Turmeric ground
- ½ tsp Nutmeg ground
- ½ tsp Chilli Powder or more to taste
- 1 tsp Coriander ground
- 1 cup Chicken stock homemade preferred
- 1 tbsp Sugar
- 4 Tomatoes chopped
- 3 Bay Leaves
- 1 tsp Salt or to taste
- 1/2 cup Coriander Leaves chopped
Instructions
- Add the cardamom seeds and fennel seeds to a small frying pan. Fry the seeds together over medium-high heat for about 2 minutes, or until a few seeds start to pop and release a fragrant aroma. Keep shaking the pan gently to prevent them from burning.
- Once toasted, transfer the seeds to a mortar and pestle and grind them finely.
- In a large bowl, add the 200 grams of Greek yoghurt. Mix in the toasted spices along with 3 teaspoons of garlic paste and 3 teaspoons of ginger paste. Stir everything together until well combined.
- Add the 1 kilogram of chicken thighs to the yoghurt marinade, ensuring the chicken is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or for longer if you prefer, such as overnight.
- Preheat the oven to 180℃/356℉/gas mark 4.
- Remove the chicken from the yoghurt marinade, scraping off as much yoghurt as possible. Set aside the leftover marinade for later use.
- Heat 3 tablespoons of olive oil in a large ovenproof pan or saucepan (we use a large cast iron pot). Once the oil is hot, add the chicken pieces to the pan. Fry the chicken over medium-high heat for about 5-6 minutes on one side, then turn them over and fry for another 3 minutes. The chicken does not need to be fully cooked, just well-browned. Transfer the browned chicken to a plate.
- In the same pan, add the 24 oz of chopped onions, 2 teaspoons of cumin seeds, and 6 whole cloves. Sauté the onions and spices over medium heat for about 7 minutes, or until the onions are golden brown.
- Add 1 teaspoon of ground cinnamon, 1½ teaspoons of ground turmeric, ½ teaspoon of ground nutmeg, ½ teaspoon of chilli powder, and 1 teaspoon of ground coriander. Fry everything together with the onions for 1 more minute.
- Pour in 1 cup of chicken stock and 1 tablespoon of sugar. Use a wooden spatula or large spoon to scrape the bottom of the pan, deglazing it and incorporating the browned bits that add extra flavor. Allow the stock to simmer for 2-3 minutes.
- Adding the Sauce Ingredients
- Add 1 tin of chopped tomatoes (approximately 400g), the leftover yoghurt marinade, 3 bay leaves, and 1 teaspoon of salt to the pan. Stir to combine and bring the sauce to a gentle simmer over low heat. Once simmering, remove the pan from the heat.
- Place the browned chicken thighs on top of the sauce, along with any juices remaining on the plate. Transfer the pan to the preheated oven and cook uncovered for 45 minutes, or until the chicken is fully cooked through.
- Garnish with a handful of chopped coriander, if desired, and serve hot with rice or naan bread.
FAQ For the Nepal Chicken Curry Recipe
Question: What is the Nepal Chicken Curry recipe?
A: The Nepal Chicken Curry recipe is a traditional Nepali dish made with bone-in or boneless chicken cooked in a spiced tomato and onion-based gravy. It is seasoned with Nepali spices and often served with rice or roti.
Question: What ingredients are needed for the Nepal Chicken Curry recipe?
A: The Nepal Chicken Curry recipe typically includes chicken, onions, tomatoes, garlic, ginger, cumin, coriander, turmeric, garam masala, chili powder, bay leaves, and mustard or ghee for cooking. Some variations may include yogurt or coconut milk.
Question: How do you make the Nepal Chicken Curry recipe?
A: To make the Nepal Chicken Curry recipe, sauté onions, garlic, and ginger in ghee, add tomatoes and spices, then cook the chicken until tender. Water or broth can be added for a thicker gravy before simmering to enhance the flavors.
Question: Can I make the Nepal Chicken Curry recipe in a slow cooker?
A: Yes, the Nepal Chicken Curry recipe can be made in a slow cooker by adding all ingredients and cooking on low for 6 to 8 hours or on high for 3 to 4 hours. This method allows the flavors to develop fully.
Question: How can I store leftovers of the Nepal Chicken Curry recipe?
A: Leftovers of the Nepal Chicken Curry recipe can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat gently on the stovetop or in a microwave before serving.
Recipes are gathered in person and written for real-world cooking conditions.
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2 comments
This chicken curry was packed with bold, deep flavors! The thick tomato-based gravy coated each tender piece of chicken perfectly. I served it with rice and a side of pickled onions. My guests couldn’t stop commenting on how rich and well-spiced it was. Definitely a recipe I’ll repeat!
I dont know about you, but I never thought Id be craving Nepal chicken curry at 3 am! The flavor combinations in this recipe are mind-blowing. Whos up for a midnight cooking session?