Tuesday, April 21, 2015

Requested: Nepali Style Chicken Curry Version 3 (Kukhura ko Jhol Masu) Recipe!!

People say chicken breast is the best meat of chicken but I prefer chicken thighs over breast. Especially when making curries, I always get chicken thighs. However for those who do not like bones may not like thigh meat of chicken. Therefore, if you do not like bones in your curry, chicken breast is a great alternative as well. Here you go guys, without any further rambling, here I present you the yummy chicken curry recipe. Also, do not forget to check out other chicken curry recipes in my blog. (Click here for Juwano/Ajwain Chicken Curry Recipe) and (Click here for Chicken Curry/Gravy Recipe).

Fantastic (*)

Prep time: 5min(s) Cook time:25min(s) Total time: 30min(s)

Things you will need:
  • Chicken breast or thighs (2 lbs, cleaned and chopped in the sizes you want)
  • Turmeric powder (1/2 tables spoon)
  • Salt (according to taste)
  • Oil (5 table spoons)
  • Onion (1 medium finely sliced)
  • Green Chilies/Serrano pepper (2-3, finely chopped)
  • Cumin seeds (1 tea spoon)
  • Fennel seeds (1 tea spoon)
  • Cinnamon Sticks (1, halved)
  • Fenugreek seeds (1 tea spoon)
  • Cloves (2-3)
  • Red chili powder (1/2 table spoon)
  • Tomato (2 medium sized)
  • Water (3 cups)
  • Cumin-Coriander powder (2 table spoons)
  • Ginger-garlic paste (2 table spoons)
  1. On a blender add tomato, cumin-coriander powder, ginger-garlic paste and 1/2 cup water. Blend and make a smooth paste and put it aside as we are going to follow the steps below for now.
  2. Heat oil and fry cloves, cinnamon stick, cumin, fennel, and fenugreek seeds until brownish black.
  3. Add onion and chilies. Fry until golden brown.
  4. Add chicken, salt and turmeric powder. Stir, cover and cook on a medium heat until it is slightly golden brown.
  5. Add the paste made in Step 1, water and red chili powder.
  6. Stir, cover and cook on a medium heat for 10 minutes.
  7. Chicken curry is done. Enjoy with rice or Chapati >:D<