Nepalese chicken curry
Nepalese chicken curry made with yoghurt-marinated chicken thighs, toasted cardamom and fennel, warm spices and a rich tomato sauce. Aromatic, cosy and oven-finished.
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Equipment
- 1 Large ovenproof pot, casserole dish or hob-to-oven pan
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
- 3 tablespoons olive oil - or vegetable oil
- 1 kilogram chicken thighs - skin on, bone in
- 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
Prepare and marinate the chicken
- Shell the cardamom pods and remove the seeds.8 cardamom pods (green)
- Add the cardamom seeds and fennel seeds to a small frying pan.1 teaspoon fennel seeds
- Toast the seeds over medium-high heat for about 2 minutes, shaking the pan often, until a few seeds start to pop and they smell fragrant. Keep a close eye on them so they don’t burn.
- Tip the toasted seeds into a mortar and pestle.
- Grind the toasted seeds down finely.
- Add the yoghurt to a large bowl. Add the ground toasted spices, garlic paste and ginger paste, then mix well.200 grams Greek yoghurt, 3 teaspoons garlic paste, 3 teaspoons ginger paste
- Add the chicken thighs to the yoghurt marinade.1 kilogram chicken thighs
- Turn the chicken pieces until they are well coated on all sides.
- Cover the bowl and transfer it to the fridge to marinate for at least 2 hours, or overnight if you have time.
Make and bake 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. Keep the leftover yoghurt marinade for later.
- Heat the oil in a large ovenproof pan, casserole dish or hob-to-oven pan. I prefer using a large cast iron pot for this.3 tablespoons olive oil
- Add the chicken to the hot pan. Fry over medium-high heat for 5–6 minutes on one side, then turn and fry for a further 3 minutes on the other side. The chicken does not need to be cooked through at this stage. You just want good colour on the outside.
- Transfer the browned chicken pieces to a plate.
- In the same pan, add the chopped onions, cumin seeds and cloves. Cook over medium heat for about 7 minutes, stirring often, until the onions are soft and golden.200 grams chopped onion, 2 teaspoons cumin seeds, 6 whole cloves
- Add the ground cinnamon, turmeric, nutmeg, chilli powder and ground coriander. Fry with the onions for 1 minute, stirring so the spices don’t catch on the bottom of the pan.1 teaspoon ground cinnamon, 1½ teaspoon ground turmeric, ½ teaspoon ground nutmeg, ½ teaspoon chilli powder, 1 teaspoon ground coriander
- Add the chicken stock and sugar. Scrape up the browned bits from the bottom of the pan with a wooden spoon or spatula. They add flavour to the sauce.250 millilitre chicken stock, 1 tablespoon sugar
- Let the stock simmer for 2–3 minutes.
- Add the chopped tomatoes, leftover yoghurt marinade, bay leaves and salt to the pan.1 tin chopped tomatoes - circa 400g, 3 bay leaves, 1 teaspoon salt
- Bring the sauce to a gentle simmer over low heat, then remove the pan from the heat. Don’t boil it hard once the yoghurt has been added, as this can make the sauce split.
- Place the browned chicken thighs on top of the sauce, along with any juices from the plate. Sprinkle a little salt over the chicken before baking.
- Bake uncovered in the preheated oven for 45 minutes, or until the chicken is cooked through, tender and the sauce has thickened slightly.
- The sauce should look rich and slightly reduced, not watery. If it still looks too thin, remove the chicken to a plate and simmer the sauce on the hob for a few minutes until it thickens.
- Sprinkle with chopped coriander, if using, and serve hot with rice or naan bread.handful chopped coriander for serving
Notes
- Full-fat yoghurt is best. Low-fat yoghurt is more likely to split.
- Chicken thighs give the juiciest result, but drumsticks also work.
- For more heat, increase the chilli powder slightly or serve fresh chillies on the side.
- If the sauce is too thin after baking, remove the chicken and simmer the sauce on the hob for a few minutes.
**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
Calories: 769kcal | Carbohydrates: 19g | Protein: 49g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 250mg | Sodium: 904mg | Potassium: 774mg | Fiber: 3g | Sugar: 8g | Vitamin A: 286IU | Vitamin C: 6mg | Calcium: 144mg | Iron: 4mg
