Chicken Curry

chicken

Chicken Curry is a flavorful dish widely enjoyed in Nepali households. Made by simmering chicken pieces in a rich, spiced gravy, it combines aromatic herbs and spices for a bold and satisfying taste. It is simple, light, and perfect to eat with plain rice (bhat). The curry usually has a thin, soupy gravy (jhol) that is full of the natural taste of chicken and fresh spices. It's one of the most loved dishes in Nepali households.

Timer iconPrep Time

15 - 20 mins

Cook iconCook Time

30 - 40 mins

ingredients iconIngredients:

instruction iconInstructions:

  1. Heat mustard oil until it starts to smoke lightly (this removes raw smell).
  2. Add fenugreek seeds. Let them turn black.
  3. Add cumin seeds and bay leaves. Stir for a few seconds.
  4. Add onions and cook until soft and lightly golden.
  5. Add garlic and ginger paste. Fry for 1-2 minutes.
  6. Add turmeric, cumin powder, coriander powder, chili powder, and salt. Stir well.
  7. Add chopped tomatoes and cook until soft and oil starts to separate (about 5-7 minutes).
  8. Add chicken pieces. Stir well to coat with the masala.
  9. Let it cook for 10-15 minutes on medium heat, stirring occasionally, until chicken gets a bit brown.
  10. Add warm water for jhol (gravy).
  11. Cover and cook on low-medium heat for 20-25 minutes until chicken is tender and gravy thickens slightly.
  12. Sprinkle fresh coriander leaves on top.

tipsPro Tips

Happy Cooking!

star-iconYou might like

chhoila

Buff Chhoila

Buff Chhoila is a spicy and smoky Newari dish made from grilled or fried buffalo meat, marinated in mustard oil, garlic, ginger, and traditional Nepali spices.

Explore Recipe
bhat

Dal Bhat

Dal Bhat is one of the staple food in Nepal which is cooked daily in every household.It is steamed and served with side dishes and pickles.

Explore Recipe
dhindo

Dhindo

Dhindo is a traditional Nepali staple made by gradually stirring millet or buckwheat flour into boiling water, creating a thick, dough-like consistency.

Explore Recipe