Nepalese chicken curry

Name: Nepalese chicken curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Indian, Asian
Ingredients: 5 green cardamom pods; ½ tsp fennel seeds; 10g ginger, peeled and roughly chopped; 2 garlic cloves, roughly chopped; 150g natural yogurt; 660g chicken thighs and drumsticks; 2 tbsp vegetable oil; 2 onions, thinly sliced; 2 tsp cumin seeds; 4 cloves; 1 cinnamon stick; 1 tsp turmeric; ½ tsp mace; ¼ tsp chilli powder, medium; 250ml chicken stock, made with ½ stock cube; 4 medium tomatoes, roughly chopped; 2 bay leaves

5 steps

Prep:15minCook:1h 10min

This simple rustic Nepalese chicken curry is made with meaty thighs and plenty of spices.

Updated at: Sun, 09 Jun 2024 18:44:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories336.3 kcal (17%)

Total Fat17 g (24%)

Carbs18.4 g (7%)

Sugars8 g (9%)

Protein28.9 g (58%)

Sodium466.9 mg (23%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5green cardamom pods

½ tspfennel seeds

10gginger

peeled and roughly chopped

2garlic cloves

roughly chopped

150gnatural yogurt

660gchicken thighs and drumsticks

2 Tbspvegetable oil

1 tspturmeric

½ tspmace

¼ tspchilli powder

medium

250mlchicken stock

made with 1/2 stock cube

4tomatoes

medium, roughly chopped

2bay leaves

Instructions

Step 1

Crush the cardamom pods and remove the seeds. Place a small frying pan over a medium heat and add the cardamom seeds and fennel seeds. Heat, stirring frequently, until fragrant for about 2-3 minutes. Leave to cool slightly, then add to a pestle and mortar with the ginger and garlic. Grind together until a paste forms.

Step 2

Add the yogurt;to a large bowl with the spice paste and a pinch of salt. Stir to combine. Add the chicken and stir until completely covered. Cover and leave in the fridge to marinate for at least 2 hours.

Step 3

Preheat the oven to 180°C/fan 160°C/gas mark 4. Heat the oil over a medium/high heat in a large, deep oven-proof pan. Remove the chicken from the marinade, scraping off as much as possible but reserving the marinade, and carefully add the chicken to the pan. Fry for 6 minutes on one side until well browned, then turn over and cook for an additional 3 minutes. Using tongs, remove the chicken from the pan and transfer to a plate. Set aside.

Step 4

While the pan is still hot, add the onions, cumin seeds, cloves and cinnamon stick. Reduce the heat to low and sauté the onions and spices until the onions are golden for about 6-7 minutes. Add the turmeric, mace and chilli powder and cook for a further 1 minute. Add the stock to the pan, using a wooden spoon to scrap up all the flavour at the bottom. Leave to simmer for 2-3 minutes.

Step 5

Add the tomatoes to the pan along with the yogurt left over from the marinade and two bay leaves, stirring until combined. Nestle the chicken on top and pour over any juices,;then transfer to the oven, uncovered, for 40-45 minutes until the meat is cooked through.