Nepalese chicken curry

An epicurean adventure to: Nepal

You'd think you were at the foothills of the Himalayas with this Nepalese chicken curry recipe. It's simply bursting with flavour and complexity.

Marinated with a blend of aromatic, toasted spices and yoghurt, this Nepali curry is the perfect representation of the rich and diverse cuisine of this wonderful country.

The yoghurt marinade tenderises the chicken and the warm spices balance perfectly with the tanginess of the yoghurt. It's always been a firm favourite in our house and feels like such a 'treat meal'. The divine smell whilst it's cooking is simply intoxicating!

Don't be intimidated by the long list of spices, it's not a complicated dish and with our easy step-by-step instructions, making this chicken curry at home will be a doddle.

For more curry recipes, also try this creamy oven-baked Pasanda curry or this quick chicken Karahi.

Fast facts - Nepal

Location	Nepal is a landlocked country located in South Asia. It is bordered by China to the north and India to the east, south and west.
Language	The official language of Nepal is Nepali. However, Nepal is incredibly diverse linguistically, with more than 120 languages spoken across the country. Other major languages include Maithili, Bhojpuri, Tharu, Tamang and Newari.
Population	Circa 30 million people.
Trivia	The flag of Nepal is unique and distinct as it is the only national flag in the world that is not rectangular. It consists of two overlapping triangles representing the Himalayan Mountains and the country's two major religions, Hinduism and Buddhism.

Key ingredients notes and substitutions

Cardamom pods

If this is your first time shelling cardamom pods, don't try to peel them with your nails.

Put them in a mortar and pestle and crush them with the pestle until the shells crack open. This makes getting the seeds out much easier!

Garlic paste and ginger paste

We opt for shop-bought pastes to keep things convenient and speedy but feel free to use fresh garlic cloves and ginger root if you prefer.

When using fresh, you have two options: Crush the garlic and grate the ginger separately or toss them into the mortar and pestle along with the toasted fennel and cardamom seeds to create a paste. Yum!

Greek yoghurt

We love the richness and creaminess of full-fat Greek yoghurt but any full-fat plain yoghurt works too. Just a heads up, low-fat yoghurts might not hold up as well and could split.

Chicken

The recipe calls for thighs, but you can swap them for drumsticks or chicken breasts. However, do note that thighs, the 'brown meat' of the chicken, are the tastiest parts of the chicken.

Olive oil

Can be swapped for vegetable oil or ghee.

Nutmeg

Can be replaced with the same amount of mace. Fun fact - mace is the outer husk of nutmeg so can be used interchangeably if needed.

Chilli powder

This is a mild curry so we're only using half a teaspoon of chilli powder.

If you'd like it hotter, you can up the amount to three-quarters of a teaspoon or more, at your own peril! You can also add a few grinds of black pepper.

Sugar

We add sugar to balance out the tanginess of the tomato. You can omit this if you're sugar-free.

Tinned tomatoes

While we opt for the convenience of tinned tomatoes, feel free to use chopped fresh tomatoes. Just grab 4-5 medium-sized ones, totalling around 400g as the recipe suggests.

How to make Nepalese chicken curry

Preparing the chicken

1. Shell the cardamom pods and remove the seeds.

2. Add the cardamom seeds along with the fennel seeds to a small frying pan.

3. Fry the seeds together over medium-high heat for around 2 minutes or until you can see a few seeds 'popping' and they smell fragrant. Keep shaking the pan and be careful not to burn them.

4. Add the toasted seeds to a mortar and pestle.

5. Grind the toasted seeds down finely.

6. Add the yoghurt to a large bowl. Add the toasted spices along with the garlic and ginger pastes to the yoghurt. Combine well.

7. Add the chicken pieces to the yoghurt marinade.

8. Coat the chicken well in the yoghurt.

9. Cover the bowl with plastic wrap and transfer to the fridge to marinade for a minimum of two hours, or longer if you wish, like overnight.

To make the curry

1. Preheat the oven to 180℃/356℉/gas mark 4.

2. Remove the chicken from the yoghurt marinade, scraping off as much of the yoghurt as possible. Reserve the leftover yoghurt for later.

3. Heat the oil in a large oven-proof pan or saucepan (we use a large cast iron pot).

4. Add the chicken to the hot pan. On a medium-high heat, fry the chicken pieces 5-6 minutes on one side. Turn over and fry for a further 3 minutes. The chicken doesn't have to be cooked through, just well-browned.

5. Transfer the chicken pieces to a plate.

6. In the same pan, add the chopped onions, cumin seeds and cloves. Over medium heat, sauté the onions and spices together for roughly 7 minutes or until the onions are golden brown in colour.

7. Add the ground cinnamon, turmeric, nutmeg, chilli powder and ground coriander and fry together with the onions for 1 minute more.

8. Add the chicken stock to the pan along with the tablespoon of sugar. Deglaze the pan by scraping the bottom with a wooden spatula or large spoon to incorporate the burned bits sticking to the bottom (flavour!).

9. Allow the stock to simmer for 2-3 minutes.

10. Add the chopped, tinned tomatoes, leftover yoghurt marinade, bay leaves and salt to the pan.

11. Over low heat, bring the sauce back up to a light simmer and then remove it from the heat.

12. Place the chicken thighs on top of the sauce along with any chicken juices remaining on the plate.

13. Cook uncovered in the preheated oven for 45 minutes until the meat is cooked through.

14. Sprinkle with optional chopped coriander and serve hot with rice or naan bread.

Serving suggestions

• For those who do like heat, you can serve a bowl of chopped chillies alongside the curry.

• Serve with freshly chopped coriander.

• Use deep bowls or plates: Nepalese chicken curry has a thick and flavourful sauce, so it's best to serve it in a vessel with a slightly raised edge to contain the sauce.

• Serve the accompaniments like rice and naan in separate bowls so guests can mix and match to their preference.

• For a traditional Nepali style and an elegant touch to your serving arrangement, serve the curry in copper or brass serving bowls.

Side dishes to serve with Nepalese chicken curry

• Rice dishes like coconut basmati rice or yellow basmati rice.

• Naan bread.

• Raita.

• Poppadoms and the dips to go with poppadoms.

• A vegetable side dish like sauteed spinach, roasted cauliflower, cauliflower rice, dahl or vegetable curry.

• Chutneys and pickles.

• Salad.

• For dessert, try this easy recipe for Firni!

Storage

This curry will keep well stored in an airtight container in the fridge for up to three days. To reheat, the microwave is the most efficient option.

Can you freeze it?

You can freeze the curry for up to 3 months if stored in an airtight container. To defrost, place in the fridge overnight to thaw. Reheat in the microwave.