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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
  cup oil
 2 tomatoes
 cliantro (to garnish)

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


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


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


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.


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.


Garnish with Cilantro and enjoy it with rice.