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.
Jump to:
- Fast facts - Nepal
- What's to love about this recipe
- Key ingredients notes and substitutions
- Top Tip
- Step-by-step instructions
- Serving suggestions
- Side dishes to serve with Nepalese chicken curry
- Storage
- Can you freeze this curry?
- Other curry recipes you might enjoy
- Recipe
- Serving suggestions
- More curry recipes you might enjoy
- More one-pot recipes
The yoghurt marinade tenderises the chicken, while the warm spices perfectly balance the yoghurt's tanginess.
It's always been a firm favourite in our house and feels like such a 'treat meal'. The divine aroma while it cooks is simply intoxicating.
Don't be intimidated by the seemingly long list of spices. It's not a complicated dish and with the simple step-by-step guide below, making this chicken curry at home will be a breeze.
For more curry recipes, also try this creamy oven-baked Pasanda curry, this quick chicken Karahi or simply visit our Curry Night page.
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. |
What's to love about this recipe
- This mild Nepali chicken curry is perfect for those who prefer less spicy dishes.
- If you do prefer a spicier curry, you can easily up the amount of chilli pepper.
- The thick, rich sauce is perfect for serving over rice or dipping naan bread.
- This is a good introduction to Nepalese curries and the use of spices.
Key ingredients notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Cardamom pods
For this recipe we use green cardamom pods.
Top Tip
If it's your first time shelling cardamom pods, avoid using your nails to pry them open.
Instead, use a mortar and pestle to crush the pods until they crack open. This makes removing the seeds much easier!
Garlic paste and ginger paste
We use store-bought pastes for convenience and speed but feel free to use fresh garlic cloves and ginger root if that's your preference.
When using fresh, you have two choices:
- Crush the garlic and grate the ginger separately, or
- Toss whole pieces into the mortar and pestle with the toasted fennel and cardamom seeds to make a flavorful 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 split and won’t be as creamy. Try to stick to full cream.
Chicken
The recipe calls for thighs, but you can use drumsticks or chicken breasts if you prefer.
Just keep in mind that thighs, the 'brown meat,' are the most flavourful part of the chicken and should be your first choice.
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!
Sugar
We add a bit of sugar to balance the tomato's tanginess - it's a small touch, but it makes a big difference.
You can omit this if you're sugar-free.
Tinned tomatoes
We use tinned tomatoes for convenience, but you can also use 4-5 medium fresh tomatoes (about 400g) if you prefer. Don't forget to peel them first!
Step-by-step instructions
Preparing the chicken
- Shell the cardamom pods and remove the seeds.
- Add the cardamom seeds along with the fennel seeds to a small frying pan.
- 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.
- Add the toasted seeds to a mortar and pestle.
- Grind the toasted seeds down finely.
- Add the yoghurt to a large bowl. Add the toasted spices along with the garlic and ginger paste to the yoghurt. Combine well.
- Add the chicken pieces to the yoghurt marinade.
- Coat the chicken well in the yoghurt.
- 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
- Preheat the oven to 180℃/356℉/gas mark 4.
- Remove the chicken from the yoghurt marinade, scraping off as much of the yoghurt as possible. Reserve the leftover yoghurt for later.
- Heat the oil in a large oven-proof pan or saucepan (we use a large cast iron pot).
- Add the chicken to the hot pan. Over 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.
- Transfer the chicken pieces to a plate.
- 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.
- Add the ground cinnamon, turmeric, nutmeg, chilli powder and ground coriander and fry together with the onions for 1 minute more.
- 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 (this adds flavour!).
- Allow the stock to simmer for 2-3 minutes.
- Add the chopped, tinned tomatoes, leftover yoghurt marinade, bay leaves and salt to the pan.
- Over low heat, bring the sauce back up to a light simmer and then remove it from the heat.
- Place the chicken thighs on top of the sauce along with any chicken juices remaining on the plate.
- Cook uncovered in the preheated oven for 45 minutes until the meat is cooked through.
- 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.
- 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 this curry?
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.
Other curry recipes you might enjoy
Recipe
Nepalese chicken curry
Equipment
- 1 Large pot or pan suitable for both hob and oven use
Ingredients
- 8 cardamom pods (green)
- 1 teaspoon fennel seeds
- 200 grams Greek yoghurt - or other plain full fat yoghurt
- 3 teaspoons garlic paste - or 3 cloves, minced
- 3 teaspoons ginger paste - or freshly grated
- 1 kilogram chicken thighs - skin on, bone in
- 3 tablespoons olive oil - or vegetable oil
- 200 grams chopped onion - equivalent to 2 medium onions
- 2 teaspoons cumin seeds
- 6 whole cloves
- 1 teaspoon ground cinnamon
- 1½ teaspoon ground turmeric
- ½ teaspoon ground nutmeg
- ½ teaspoon chilli powder - or more to taste
- 1 teaspoon ground coriander
- 250 millilitre chicken stock - made with one full stock cube
- 1 tablespoon sugar
- 1 tin chopped tomatoes - circa 400g - or 4-5 medium sized fresh tomatoes, chopped
- 3 bay leaves
- 1 teaspoon salt - or to taste
- handful chopped coriander for serving - optional
Instructions
Preparing the chicken
- Shell the cardamom pods and remove the seeds.8 cardamom pods (green)
- Add the cardamom seeds along with the fennel seeds to a small frying pan.1 teaspoon fennel seeds
- 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.
- Add the toasted seeds to a mortar and pestle and grind them down finely.
- Add the yoghurt to a large bowl. Add the toasted spices along with the garlic and ginger pastes to the yoghurt. Combine well.200 grams Greek yoghurt, 3 teaspoons garlic paste, 3 teaspoons ginger paste
- Add the chicken thighs to the yoghurt marinade and coat well on all sides.1 kilogram chicken thighs
- 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
- Preheat the oven to 180℃/356℉/gas mark 4.
- Remove the chicken from the yoghurt marinade, scraping off as much of the yoghurt as possible. Reserve the leftover yoghurt for later.
- Heat the oil in a large oven-proof pan or saucepan (we use a large cast iron pot).3 tablespoons olive oil
- Add the chicken to the hot pan. Over 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.
- Transfer the chicken pieces to a plate.
- 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.200 grams chopped onion, 2 teaspoons cumin seeds, 6 whole cloves
- Add the ground cinnamon, turmeric, nutmeg, chilli powder and ground coriander and fry together with the onions for 1 minute more.1 teaspoon ground cinnamon, 1½ teaspoon ground turmeric, ½ teaspoon ground nutmeg, ½ teaspoon chilli powder, 1 teaspoon ground coriander
- 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 (this adds flavour!).250 millilitre chicken stock, 1 tablespoon sugar
- Allow the stock to simmer for 2-3 minutes.
- Add the chopped, tinned tomatoes, leftover yoghurt marinade, bay leaves and salt to the pan.1 tin chopped tomatoes - circa 400g, 3 bay leaves, 1 teaspoon salt
- Over low heat, bring the sauce back up to a light simmer and then remove it from the heat.
- Place the chicken thighs on top of the sauce along with any chicken juices remaining on the plate.
- Cook uncovered in the preheated oven for 45 minutes until the meat is cooked through.
- Sprinkle with optional chopped coriander and serve hot with rice or naan bread.handful chopped coriander for serving
Notes
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.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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Or read all about Spices here!
Robert Jones says
Will you be producing a cookbook with the curry recipes in the near future if so l would be the first to buy one thanks.
Maretha @ The Cinnamon Jar says
Haha! Thank you Robert - that really made my day! If that ever happens, you will be the first to know, I promise!
Lynda Goldschlager says
Delicious! I added sweet potato and at the end of the cooking, silverbeet. Wonderful recipe, thank you.
Maretha Corbett says
Hey Lynda!
Thank you for your fantastic review! We're so thrilled that you enjoyed the Nepalese chicken curry recipe. Your idea of adding sweet potato and silverbeet is marvellous, we shall try that too! We can only imagine it must be soaking up all those delicious flavours.
Your feedback is greatly appreciated, and we're grateful that you took the time to share your positive experience.
Thank you for trying out our recipe and for your kind words!
Maretha.
dlf says
It's delicious!!!
Maretha Corbett says
Hello!
I'm so glad the Nepalese chicken curry hit the spot for you! Thanks so much for your positive feedback - it's much appreciated.
Maretha.
Stevie says
There are instructions to preheat an oven, but everything seems to be cooked in a pan, and the given isn't mentioned again.
Maretha Corbett says
Hey Stevie!
Thanks for flagging that. The line 'Bake uncovered for 45 minutes until the meat is cooked through' refers to when the chicken goes into the oven for baking. I've revised the instruction for clarity, specifically mentioning it's to be baked in the preheated oven. Sorry for any confusion caused!
Maretha
Danielle says
Great recipe but calculate way longer than 15 minutes for prep time!!!
Maretha Corbett says
Hey Danielle,
Thanks a bunch for the feedback. And oh no! You are absolutely right! I overlooked the crucial step of browning the chicken and onions. I've fixed the prep time to give a more accurate picture of how long it takes. Big apologies!
I'm thrilled you enjoyed the curry though!
Maretha.
Danielle says
Thanks Maretha! I'm glad it wasn't 100% just me being slow 😉 It was very delicious though, totally worth it!
Maretha Corbett says
Thanks Danielle! It was absolutely not you being slow, just me being dipsy!
So glad you enjoyed the curry though.
Have a lovely day!
Maretha.
Ryan says
Is this green or black cardamom?
Maretha Corbett says
Hey Ryan,
You will need green cardamom pods for this recipe. Thank you for asking - I have updated the recipe card to specify this.
Happy cooking!
Maretha.