Chicken Curry Nepali Recipe
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 from 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!
Chicken Curry Nepali Style
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.
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.
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.
Nepali Chicken Tarkari (chicken Curry)
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.
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!
If using fresh, you can either crush the garlic and grate the ginger separately, or you can add it to the mortar and pestle together with the toasted seeds (fennel and cardamom) and grind it down together into a paste - yum!
Nepali Style Chicken Barbecue (chowela)
We prefer full fat Greek yoghurt for it's richness and creaminess, but you can use any full fat plain yoghurt. Low fat yoghurts will split.
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.
If you'd like it hotter, you can up the amount to half a teaspoon or more at your own peril! You can also add a few grinds of black pepper.
Kannur Chicken Curry
This curry will keep well stored in an airtight container in the fridge for up to three days. To reheat, reheat in the microwave.
You can freeze the curry for up to 3 months if store in an airtight container. To defrost, place in the fridge overnight to thaw. Reheat in the microwave.
You'd think you're 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.
Chicken Curry Recipe
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.
Calories: 767 kcal | Carbohydrates: 19 g | Protein: 49 g | Fat: 55 g | Saturated Fat: 14 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 26 g | Trans Fat: 0.2 g | Cholesterol: 250 mg | Sodium: 904 mg | Potassium: 768 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 287 IU | Vitamin C: 6 mg | Calcium: 140 mg | Iron: 4 mg
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Nepali Style Chicken Curry
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Nepalese Style Chicken Curry
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