Nepali chicken curry

Ingredients

• 600 g chicken thigh fillets (cut into 4cm pieces)
• 0.5 cup Greek-style natural yoghurt
• 0.5 tsp ground turmeric
• 0.5 bunch coriander (leaves picked, divided)
• 0.25 tsp garam masala
• 1 tbsp vegetable oil
• 0.25 tsp mustard seeds (crushed)
• 2 bay leaves
• 4 cloves
• 3 cardamom pods
• 1 cinnamon stick (small)
• 2 red onions (thinly sliced)
• 2 tsp ginger paste
• 2 tsp garlic paste
• 2 tomatoes (chopped)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chilli powder (optional)

Steps

1. 1

   Place chicken, yoghurt and turmeric in a large bowl. Season with salt and pepper. Toss to coat. Cover and refrigerate for 30 minutes to marinate.

2. 2

   To make masala base, heat vegetable oil in a large frying pan over medium-high heat. Add crushed mustard seeds and cook for 10 seconds or until they begin to pop and become fragrant.

3. 3

   Add bay leaves, cloves, cardamom pods, and the cinnamon stick to the pan. Cook for 1 minute or until fragrant.

4. 4

   Add the sliced red onions. Cook, stirring, for 5-7 minutes or until the onions are golden brown.

5. 5

   Add the ginger paste and garlic paste. Cook for 1 minute or until aromatic.

6. 6

   Add the chopped tomatoes, ground cumin, ground coriander, and chilli powder (if using). Season. Cook, stirring occasionally, for 8-10 minutes, or until the tomato has softened and the oil begins to separate from the mixture.

7. 7

   Remove from heat. Remove and discard the bay leaves and cinnamon stick.

8. 8

   Transfer the onion and tomato mixture to a blender and process until a smooth paste forms. Set this masala base aside.

9. 9

   Heat a large, deep frying pan over medium-high heat. Add the marinated chicken mixture. Cook, stirring, for 5 minutes.

10. 10

    Reduce heat to low, cover the pan, and cook for 10 minutes or until the chicken releases its own juices.

11. 11

    Remove the cover and increase heat slightly. Cook for 5-10 minutes, or until the liquid has evaporated and the chicken is lightly fried and turns golden brown.

12. 12

    Stir in the prepared masala base and cover the pan. Cook on medium-low heat, stirring occasionally, for 10-12 minutes, or until the chicken is cooked through and the gravy releases oil.

13. 13

    Add hot water as needed to reach your desired gravy consistency.

14. 14

    Finely chop half of the coriander leaves. Add the chopped coriander and garam masala to the curry. Simmer, stirring occasionally, for 3 minutes.

15. 15

    Spoon the chicken into a serving dish, reserving any remaining gravy mixture in the pan. Top the chicken with the remaining whole coriander leaves and drizzle with the reserved gravy. Serve hot.

Notes

Ensure you remove the whole spices (bay leaves and cinnamon) before blending the masala base to maintain a smooth texture. Adjust the chilli powder according to your heat preference.

Nutrition per serving

• main
• dinner
• curry
• chicken
• Nepali
• spicy
• stew