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Nepalese Chicken Curry

This recipe is divine, it’s one of my favorite dishes and makes me remind of home! It is very famous in my country but this is my own version. I hope you will try it!


Cooking time 20 to 25 minutes


Serves 2



  • 1/2 kg chicken breasts and thighs


To marinate chicken

  • 1 tea spoon of ginger

  • 2 cloves of garlic

  • 1 handful of spring coriander 

  • 1 tea spoon of salt

  • 1 bay leaf 

  • 1/2 tea spoon of red chili powder

  • 1/2 tea spoon of garam masala powder

  • 1/2 tea spoon of coriander powder

  • 1/2 tea spoon of cumin powder

  • 1/2 tea spoon of turmeric powder

  • 2 cardamom

  • 2 cloves

  • 2 small sticks of cinnamon

  • 2 table spoon of yogurt to add more flavor

  • 3 tea spoons of olive oil 


To cook the chicken

  • 1/2 tea spoon of cumin seeds

  • 2 table spoon of olive oil

  • 1 large tomato

  • 1 medium onion

  • 300 ml of water

  • 1/3 teaspoon of salt

  • 1 fresh red chili

  • 2 handful of spring coriander


How to cook

Chop the chicken breasts & thighs in bite size and put it into a bowl.

To a mortar add ginger, garlic and mash it to a paste and put into the bowl and also all others spices to marinate the chicken, and mix well and keep for 3 to 24 hours.

Chop onion, tomato without skin, fresh red chili and coriander and reserve

Turn on the gas in medium heat, and to a cooking pan add 2 tablespoon of olive oil, let it get hot then add cumin seeds until it gets brown. Add onion and cook it until it gets golden brown and add the marinated chicken, mix well and cook it until it dries the water from chicken. Then add a chopped tomato and cook it very well until it combines with the chicken. Put fresh chopped chili, add 300 ml of water and let it simmer for 2 minute. Add 1/3 teaspoon of salt and freshly chopped coriander mix very well and take cinnamon sticks and bay leaf out. Now Nepalese chicken curry is done. Enjoy it! 😄

Cooking Eggs
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