Nepalese Chicken Curry
- Womenscorner Desk
- October 2, 2020
Ingredients :
- 5 green cardamom pods
- ½ tsp fennel seeds
- 10g ginger, peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- 150g natural yogurt
- 660g chicken thighs and drumsticks
- 2 tbsp vegetable oil
- 2 onions, thinly sliced
Read More : Nepali Chicken Tarkari
- 2 tsp cumin seeds
- 4 cloves
- 1 cinnamon stick
- 1 tsp turmeric
- ½ tsp mace
- ¼ tsp chilli powder, medium
- 250ml chicken stock, made with ½ stock cube
- 4 medium tomatoes, roughly chopped
- 2 bay leaves
Method : Crush the cardamom pods and take away the seeds. Place alittle frypan over a medium heat and add the cardamom seeds and fennel seeds. Heat, stirring frequently, until fragrant for about 2-3 minutes. Leave to chill slightly, then increase a pestle and mortar with the ginger and garlic. Grind together until a paste forms. Add the yogurt to an outsized bowl with the spice paste and a pinch of salt. Stir to mix . Add the chicken and stir until completely covered. Cover and leave within the fridge to marinate for a minimum of 2 hours.
Read More : Chicken Bhutua
Preheat the oven to 180°C/fan 160°C/gas mark 4. Heat the oil over a medium/high heat during a large, deep oven-proof pan. Remove the chicken from the marinade, scraping off the maximum amount as possible but reserving the marinade, and punctiliously add the chicken to the pan. Fry for six minutes on one side until well browned, then turn over and cook for a further 3 minutes. Using tongs, remove the chicken from the pan and transfer to a plate. Set aside.
While the pan remains hot, add the onions, cumin seeds, cloves and cinnamon stick. Reduce the warmth to low and sauté the onions and spices until the onions are golden for about 6-7 minutes. Add the turmeric, mace and chilli powder and cook for an extra 1 minute. Add the stock to the pan, employing a wooden spoon to scrap up all the flavour at rock bottom . Leave to simmer for 2-3 minutes. Add the tomatoes to the pan along side the yogurt left over from the marinade and two bay leaves, stirring until combined. Nestle the chicken on top and pour over any juices, then transfer to the oven, uncovered, for 40-45 minutes until the meat is cooked through.
