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Nepali pokhara inspired chicken curry recipe

Nepali pokhara inspired chicken curry recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken

Very memorable chicken curry I had in Pakhara, Nepal. Serve alongside some rice for a complete and delicious meal.

4 people made this

IngredientsServes: 3

  • For the marinade
  • 1 whole chicken
  • 2 cloves garlic
  • 1 dessertspoon natural yoghurt
  • 1 pinch sea salt
  • For the stock
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 to 3 cloves garlic, crushed
  • 1 (3cm piece) root ginger, chopped
  • curry leaves, to taste
  • 1 bay leaf
  • 1 stick cassia bark
  • fresh coriander stalks, to taste
  • For the curry paste
  • 1 onion, quartered
  • 2 cloves garlic
  • 1 (3cm piece) root ginger
  • 1 chilli, seeded
  • 2 to 4 tablespoons water
  • 1 to 2 teaspoons ghee
  • 1/2 onion, sliced
  • ground cumin, to taste
  • ground coriander, to taste
  • curry powder, to taste
  • 2 cloves, ground
  • 1/2 teaspoon ground allspice
  • 1 stick cassia bark
  • salt, to taste
  • ground turmeric, to taste

MethodPrep:30min ›Cook:1hr30min ›Extra time:2hr marinating › Ready in:4hr

    For the marinade:

  1. Begin by jointing the whole chicken and removing the breasts (the breasts are not used in this recipe). Remove any remaining meat from the carcass and dice, reserve some of the skin. In a small bowl combine the garlic, yoghurt and salt and rub over the chicken pieces. Marinate for several hours for best results.
  2. For the stock:

  3. While the chicken is marinating, make a chicken stock by cutting the remaining carcass up into smaller pieces using a sharp knife. In a large saucepan over a medium heat add the reserved skin and allow some of the fat to render then remove the skin and discard.
  4. Increase the heat and add the bones and brown. Add the cumin seeds, coriander seeds, garlic, ginger, curry leaves, bay leaf, cassia bark and fry down until fragrant, about 4 to 6 minutes. Add enough water to cover the bones, some coriander stalks and cover, reduce heat and simmer for an hour or so. Strain and separate the fat and set the stock aside.
  5. For the paste:

  6. Make the curry paste by combining the onion, garlic, ginger and chilli in a food processor with 2 to 4 tablespoons of water. Pulse until a smooth paste forms.
  7. In a frying pan over a medium heat add the ghee then pour in the paste. Fry the paste until golden adding a little water occasionally as it reduces. Add the marinated chicken pieces and cook and stir to brown. When pan gets dry and oil begins to separate add the 1/2 sliced onion. Now add the ground cumin, coriander, curry powder, ground cloves, all spice, cassava bark, salt, turmeric and cook and stir for several minutes.
  8. Pour in the reserved stock, cover and cook over a medium heat for 45 to 60 minutes or until the chicken is no longer pink in the centre and the sauce has thickened and the oil has separated and is floating on top. Remove from the heat and serve.

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Nepali Chicken Tarkari (Chicken Curry)

Nepali chicken tarkari is often served as part of a thali. This is where multiple dishes surround the rice and dal called dal bhat, that is considered the national dish. Tarkari can be made vegetarian with simply vegetables but we loved this version made with chicken. The process was easy and the result excellent.

You first stir fry and then braise it resulting in a tender and juicy tarkari that goes excellent with the rice. You can make this as part of an authentic Nepalese meal or anytime for a quick and easy weekday meal. Honestly this has become one of my go to recipes, we love everything about it.

Did you know that in Nepal they have a living goddess named Kumari? Kumari actually means virgin in Nepali and is the tradition of worshiping pre-pubescent girls as manifestations of the divine female energy in Hindu religious traditions. People gather around where the goddess lives and she is carried to a window where followers can get a glimpse of her. She is carried everywhere as her feet are not allowed to touch the ground. I had a chance to see her when I visited there and she was beautiful. I actually felt a little sorry for her as she was so young. It is however a great honor to be the Kumari for both the chosen girl and her family.

If you would like to learn more about Nepal be sure to check out “Our Journey to Nepal” , plus get more amazingly delicious authentic recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!


Ingredients:

  • Chicken 500 gm
  • Onion 70 gm
  • Mustard oil 30 ml
  • Bay leaves 2 pieces
  • Tomatoes 60 gm
  • Coriander 2 tbsp
  • Ginger/garlic paste 1 tbsp
  • Meat masala (flavor) 1 tsp
  • Cumin powder 1/2 tsp
  • Salt to taste

Optional:


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How to make chicken curry

1. Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add

  • 1 small bay leaf (or 1 sprig curry leaves)
  • 2 inch cinnamon piece
  • 4 cloves
  • 3 green cardamoms. (All of these are optional but recommended)

2. Add 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they turn golden. To speed up, I used another tbsp of oil here and this is optional.

3. Add 1 tablespoon ginger garlic paste. Make sure the onions turn golden before adding ginger garlic.

4. Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.

5. Add ½ cup tomatoes (chopped or mashed or pureed). Also add ¼ teaspoon turmeric and ½ teaspoon salt.

6. Next fry until the tomatoes turn completely mushy and the raw smell has gone.

7. Add 1 teaspoon red chili powder and ¼ cup whisked yogurt (curd). Check the tips section below to know tips on how to prevent yogurt from splitting in the curry. To substitute yogurt, you can soak 12 cashew nuts or almonds or 3 tablespoons white poppy seeds in ½ cup hot water for 30 minutes. Blend it to a smooth paste & add here.

8. Saute on a medium flame until the mixture becomes thick and begins to smell good. Optional &ndash If you do not like chunky onions in your curry, then cool and blend this with water to a smooth puree.

Slow cooking chicken curry

9. Add the following ingredients

  • ½ kg chicken (about 1 lb)
  • 1 teaspoon garam masalapowder
  • 1 teaspoon coriander powder
  • 2 tablespoons chopped coriander leaves or mint leaves.

10. Saute for 3 to 4 mins or until the chicken turns pale.

11. Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.

12. Pour ½ to ¾ cup hot water or as needed. Using cold water often makes the meat tough & hard.

13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.

14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add ½ teaspoon more garam masala if you feel the curry is low on flavor.

When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve.

Serve chicken curry with rice, jeera rice, ghee rice or chapathi. Also have a simple raita or onion wedges to go on the side.


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You are viewing our recipes section. Navigate to the rest of the website from here or select from the top menu to keep searching for recipes.

Nepali Chicken Pakistani Style) Recipe
chicken, red capsicum pepper, oil, pepper, ginger root, coriander seed, cumin, onion, garlic, tomato, salt, yogurt (plain)
My mother's own modified version of the classic Nepali dish. Serve as lunch or dinner, with or without gravy and ingredients you might just have in your fridge.
1 Marinate the chicken mixing your.
nepal: . burma/burma stir-fry-and-curry recipes        

 -1- 

The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.


Chicken and pea curry recipe

Fragrant with ginger, garlic, cumin and chilli, this easy chicken curry is sure to become a household favourite.

Recipe from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99).

Ingredients

  • 4 tbsp vegetable oil
  • 1 large onion, sliced
  • 1 chunk of fresh root ginger, peeled and finely chopped
  • 4 fat garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 pinch salt and cracked black pepper
  • 2 tsp plain flour
  • 1 tsp turmeric
  • 1 tsp cumin, seeds or ground
  • 1 tsp ground coriander
  • 1 chicken stock cube dissolved in 500ml (17floz) boiling water
  • 3 chicken thighs
  • 3 chicken drumsticks
  • 100 g frozen peas
  • 4 tbsp vegetable oil
  • 1 large onion, sliced
  • 1 chunk of fresh root ginger, peeled and finely chopped
  • 4 fat garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 pinch salt and cracked black pepper
  • 2 tsp plain flour
  • 1 tsp turmeric
  • 1 tsp cumin, seeds or ground
  • 1 tsp ground coriander
  • 1 chicken stock cube dissolved in 500ml (17floz) boiling water
  • 3 chicken thighs
  • 3 chicken drumsticks
  • 3.5 oz frozen peas
  • 4 tbsp vegetable oil
  • 1 large onion, sliced
  • 1 chunk of fresh root ginger, peeled and finely chopped
  • 4 fat garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 pinch salt and cracked black pepper
  • 2 tsp plain flour
  • 1 tsp turmeric
  • 1 tsp cumin, seeds or ground
  • 1 tsp ground coriander
  • 1 chicken stock cube dissolved in 500ml (17floz) boiling water
  • 3 chicken thighs
  • 3 chicken drumsticks
  • 3.5 oz frozen peas

Details

  • Cuisine: British
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Gently heat half the oil in a medium pan. Add the onion, ginger, garlic and chilli (discard the seeds if you don&rsquot like too much heat). Season and cook over low, slow heat for a few minutes.
  2. Add the flour and spices, and stir well. When the onion is coated in the flour and spices, add a splash of stock and stir well to form a rough paste. Add a splash more stock to thin and stir through for a minute.
  3. Remove from the heat and blitz to a paste in a blender or food processor.
  4. Return to the heat and continue to add the stock, stirring vigorously to prevent lumps. Set to one side.
  5. Add the rest of the oil to a new pan and cook the chicken over high heat, turning it to seal the edges.
  6. Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes, until it has thickened and the chicken is cooked through. Stir occasionally, and add more water if needed.
  7. Add the peas a few minutes before serving.

This recipe is from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99). Photography by Mike English.

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10. Gorkhali Lamb

Source
It is a collection of assorted flavours all stuffed into one package. Gorkhali lamb is essentially a curry dish which is prepared by slow-cooking the lamb in the curry along with potatoes and onions. It is then removed from the curry, grilled and covered with a layer of spicy chilli mix giving it the intense flavour. It is then put back into to curry to cook for a bit longer. Lamb is one of the favourites of the Nepalese and this dish will surely be something worth trying.

Ingredients of Andhra Style Chicken Curry

  • 3 Tbsp refined oil
  • 1 Bay leaf
  • 3 Green cardamom
  • 3 Cloves
  • 1 small cinnamon stick
  • 1 onion, sliced
  • 1 tbsp ginger-garlic paste
  • 1/2 kg chicken (cut into bite size pieces)
  • 1 tsp turmeric
  • to taste salt
  • 2 cups water
  • 2 Green chillies (slit)
  • Handful of curry leaves
  • 2 tsp red chilli powder
  • 2 tbsp cashew nuts - poppy seed paste (Soak 15 cashews and 1 Tbsp poppy seed in a cup of milk for an hour. Grind it into a paste.)
  • 2 tsp chicken masala
  • 2 tsp kasoori methi
  • 1 tsp garam masala
  • 2 tsp dhaniya powder
  • for garnishing coriander leaves, chopped

Recipe: Butter Chicken

Similar to Chicken Tikka Masala, Butter Chicken is one of the most popular curries at any Nepalese and Indian household around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home.

A milder curry when compared to other Nepalese curries makes Butter Chicken a favorite among families with little ones. You can certainly add as much or as little chili as you wish. In other words, YOU are in total control of how spicy you make it.

The juicy and tender, flavor infused chicken starts with an easy yogurt marinade made from scratch: plain yogurt, fresh garlic and ginger, and easy to find spices.

You can use boneless, skinless chicken thighs or breasts. Dark meat is preferred.

  • First, mix your yogurt marinade together.
  • Marinate chicken for 20 minutes, or overnight if time allows. (The longer it marinates, the more tender your chicken will be.)
  • Sear chicken in a skillet or pan. Keep those charred bits on the pan to make your sauce. Browned bits = flavour. If you have too many burnt pieces stuck to the pan, you can discard some of them if you wish.
  • Finally, make your curry sauce in the same skillet.

Easy to find spices, for example: Garam masala, Tumeric, Cumin, Red Chili Powder and Salt, are all you need to make a great sauce.

It’s all about that sauce when it comes to authentic butter chicken. You’ll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.

The trick to making a great sauce is to let the tomatoes cook off for at least 10-15 minutes, until they are almost dry on your pan. Additionally, you can add in a couple tablespoons of water if it dries to early.

After that, blend until smooth and add in your cream (heavy whipping cream or thickened cream). You can use evaporated milk or half and half for a lower calorie option.

If you want a richer sauce, feel free to add a couple tablespoons of butter (or ghee) right at the end, letting it melt though the sauce, before serving. It’s served best with rice or naan. Enjoy the heavenly delicacy i.e Butter Chicken.




Nepali Chicken Pakistani Style) Recipe
chicken, red capsicum pepper, oil, pepper, ginger root, coriander seed, cumin, onion, garlic, tomato, salt, yogurt (plain)
My mother's own modified version of the classic Nepali dish. Serve as lunch or dinner, with or without gravy and ingredients you might just have in your fridge.
1 Marinate the chicken mixing your.