This Nepali-style chicken curry is a flavorful spice-blended meal that can be easily made with common Nepali ingredients. Let’s save time and eat something good today. 

Ingredients 

1 pound chicken 

1 chopped onion 

1 chopped tomato 

6-7 pieces of garlic cloves 

1 thumb-sized piece of ginger 

2 green chillies 

½ tablespoons of turmeric 

2 tablespoons of meat masala

1 tablespoon of kashmiri chilli powder 

2 tablespoons of yogurt 

1 tablespoon crushed fenugreek 

6-7 pieces of cashew

½ glass of hot water 

2 tablespoons of oil 

1 tablespoon of chopped coriander 

Salt to taste

Directions

Heat the pan and add one tablespoon of oil, let the oil get heated and then add the chopped onion, 6-7 pieces of garlic, two chilies, cashews and finely chopped thumb-sized piece of ginger.

Stir for three to four minutes and then add the chopped tomatoes. Add half of the salt and ⅓ tablespoons of turmeric.

Stir for another two minutes and then take it out of the pan and let it cool down. After the mixture cools down, add it to the grinder and make a fine paste.

In the same pan add a tablespoon of oil and add the chicken, the other half of the salt, and a ½ tablespoon of turmeric and stir well.

After the chicken releases the water and the water dries add the fine paste we prepared, and mix well.

Now, add 2 tablespoons of meat masala and 1 tablespoon of Kashmiri chili powder.

Estimate three to four minutes and then add 2 tablespoons of yogurt and mix well. Then add half a cup of hot water put the lid on and let it cook.

After five to 10 minutes when bubbles appear, put 1 tablespoon of crushed fenugreek and garnish it with coriander.

Stir it for one minute and it’s ready.

This chicken curry goes great with rice and roti. Do try this finger-licking good recipe for lunches and dinners.

Edited by Stuti Khadka and Morgan Albrecht.