Saturday, August 24, 2013

Nepali Style Chicken Curry Version 1 (Gravy) Recipe !!

I am very picky when it comes to meat. I will eat meat only if the flavors are nicely put through both inside and out. It hasn't been that long enough since I learned preparing meat dishes. I had to cook several times, call my mum hundreds of times and go through various recipes crazy amount of times to finally understand the ways of preparing flavorful delicious meat dishes. Not just delicious meat recipes, I was also able to learn how simple it is to cook meat dishes. If you have lots of patience and are not afraid of spices, You Got It!! Below is the recipe for Nepali style chicken curry and I use same techniques for almost every kind of meat. Enjoy :) Also, click here for Nepali Style Chicken Roast recipe , Click here for Kukhura ko Jhol Masu Recipeand click here for authentic Nepali Style Ajwain Chicken Curry recipe.

Voila! Yumtastic :D










Prep time: 5mins(s) Cook time: 30min(s) Total time: 35min(s)

Things you will need:

  • Chicken (2-3 lbs, breast/thighs)
  • Large oninon (1) 
  • Serrano pepper (1)
  • Cinnamon leaves (2)
  • Cumin seeds (1tea spoon)
  • Cloves (2-3)
  • Mustard seeds (1 tea spoon)
  • Fenugreek seeds (1 tea spoon)
  • Turmeric powder (2 tea spoons)
  • Salt (according to your taste)
  • Ginger-garlic paste (3 table spoons)
  • Cumin-corriander powder (2 table spoons)
  • Chicken curry masala (2 table spoons)
  • Oil (Half cup)
  • Tomatoes (2, medium sized)
  • Cilantro to garnish (5-6 strands)
Directions:
  1. Heat the oil and fry Cinnamon leaves, Cumin, Cloves, Mustard and Fenugreek seeds.
  2. Once they are brownish black, add onions and Serrano pepper. Fry unitl golden brown.
  3. Add chicken, salt and turmeric. Fry until it becomes slightly crispy/golden brown.
  4. Add Ginger-garlic paste, Cumin-corriander powder, Chicken curry masala and Tomatoes. Do NOT stir, just cover and cook for 5 minutes on a medium heat.
  5. By this time, tomatoes should melt and the mixture should become gravy in texture. Stir and cook chicken for another 5-10 minutes on a medium heat.
  6. Done!! Garnish with Cilantro and enjoy it with rice/flattened rice :)      

2 comments:

  1. Hi Bhawana!
    Thanks a lot for all the recipes in the site including this one. I've a small question however: on the 4th step you have instructed not to stir(in capital letters) the ingredients after adding the spices. I have seen someone else doing this too but never knew the reason behind. Could you please let me know in few lines please.
    Thanks again for your blog which can surely be named 'Nepali cooking for Dummies':D

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    Replies
    1. Hi Beebs. Sorry for the late response. Covering for couple of minutes after adding all the spices and tomatoes will allow the food to absorb flavor slowly and gravy consistency is created through steaming process without having to add extra water. Gravy created from the spices, meat and vegetables itself with this technique is tastier and richer in flavor in my opinion :) Also, I follow this step on most of the curries I make. I hope this answers your question :)

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