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Nepali Style Chicken Curry

Yields1 Serving

Region: Nepal
Rating: 9/10

This is an authentic recipe and as a result somewhat oily.

 2 lbs Chicken (breast/thighs)
 1 large onion
 3 serrano pepper
 2 indian-bay leaves
 1 tsp cumin seeds
 2 cloves
 1 tsp mustard seeds
 1 tsp fenugreek seeds
 2 tsp turmeric powder
 Salt to taste
 3 tbsp ginger-garlic paste
 2 tbsp cumin-corriander powder
 2 tbsp chicken masala
 ⅛ cup oil
 2 tomatoes
 cliantro (to garnish)
1

Heat the oil and fry Cinnamon leaves, Cumin, Cloves, Mustard and Fenugreek seeds.

2

Once they are brownish black, add onions and Serrano pepper. Fry until golden brown.

3

Add chicken, salt and turmeric. Fry until it becomes slightly crispy/golden brown.

4

Add Ginger-garlic paste, Cumin-coriander powder, Chicken curry masala and Tomatoes. Do NOT stir, just cover and cook for 5 minutes on a medium heat.

5

By this time, tomatoes should melt and the mixture should become gravy in texture. Stir and cook chicken for another 5-10 minutes on a medium heat.

6

Garnish with Cilantro and enjoy it with rice.