Himalayan Chicken Curry Recipe From Nepal
I’m convinced that if you’ve never tried authentic Himalayan chicken curry from Nepal, you’re missing out on one of the world’s most comforting dishes. This isn’t your typical Indian curry, though many people assume they’re the same. The Nepalese version has its own personality – earthier spices, a more rustic approach, and flavors that’ll make you wonder why you’ve been settling for takeout all this time.
Why You’ll Love this Himalayan Chicken Curry
Since you’re probably wondering what makes this curry so special, let me tell you why this Himalayan chicken curry will become your new obsession.
First, it’s ridiculously simple. You won’t need fancy ingredients or complicated techniques that’ll leave you questioning your life choices.
The flavors? Absolutely incredible. We’re talking warm spices that dance together like they were meant to be.
The chicken stays tender, the sauce gets rich and aromatic, and your kitchen smells like heaven.
Plus, it’s budget-friendly and feeds a crowd without breaking the bank.
What Ingredients are in Himalayan Chicken Curry?
Getting your ingredients together for this Himalayan chicken curry is honestly the easiest part of the whole process. Most of these items are probably hanging out in your pantry right now, just waiting for their moment to shine.
The beauty of this recipe lies in its simplicity – no weird specialty ingredients that require a treasure hunt through three different grocery stores. Just good, honest flavors that work together like old friends at a dinner party.
Ingredients:
- 6 oz chicken thigh, cubed
- ½ cup chopped onion
- ½ cup chopped tomato
- ⅓ cup chopped cilantro
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 green chilies (adjust to taste)
- ½ tsp red chili powder (Kashmiri)
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- 1 tsp curry powder
- 1 bay leaf
- 1 tsp salt
- 1 tbsp vegetable oil
- 1½ cups water
A Few Things to Keep in Mind
Chicken thighs are absolutely worth the extra few cents compared to breasts. They stay juicy and tender through the long simmer, while chicken breasts can turn into sad, dry chunks that nobody wants to eat.
If you can’t find Kashmiri chili powder specifically, regular chili powder works just fine. Kashmiri just gives you that gorgeous red color without setting your mouth on fire, but honestly, any good-quality chili powder will do the job.
Fresh garlic and ginger make a world of difference here, but let’s be real – if you’re in a pinch, the jarred stuff from the refrigerated section works too. Just don’t tell anyone I said that. And about those green chilies, start with one if you’re not sure about the heat level. You can always add more spice, but you can’t take it back once it’s in there.
How to Make this Himalayan Chicken Curry
The magic happens when everything comes together in that beautiful, aromatic dance that makes your kitchen smell like a cozy mountain lodge. Trust me, once you start this process, your neighbors are going to be mysteriously stopping by more often.
Getting Started
Heat that 1 tablespoon of vegetable oil in a good-sized pan over medium heat. You want it warm but not smoking – nobody needs oil splattering everywhere like some kind of kitchen fireworks show.
Toss in your ½ cup of chopped onion and let them sauté until they turn translucent, which usually takes about 4-5 minutes. They should look soft and slightly golden, not brown and crispy.
Building the Flavor Foundation
Now comes the part where your kitchen starts smelling absolutely incredible.
Add the 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, ½ teaspoon of cumin seeds, 1 bay leaf, and those 2 green chilies all at once. Let everything cook together for about 2 minutes, stirring frequently so nothing sticks to the bottom. The garlic should smell fragrant but not burnt, because burnt garlic is basically the enemy of good curry.
Spice Things Up
Time to add the color and warmth with your spices.
Stir in the ½ teaspoon of ground turmeric, ½ teaspoon of red chili powder, and 1 teaspoon of curry powder. Mix everything well so the spices coat all those aromatics evenly. This step only takes about 30 seconds, but it’s essential for getting those spices toasted just right without turning them bitter.
The Main Event
Drop in your 6 ounces of cubed chicken thigh and stir everything around so each piece gets coated with that gorgeous spice mixture.
Cook the chicken until it’s slightly browned on the outside, which takes maybe 5-7 minutes. You’re not trying to cook it through completely at this point, just getting some good color and flavor on the surface.
Bringing It All Together
Add the ½ cup of chopped tomatoes along with 1 teaspoon of salt and 1½ cups of water.
Give everything a good stir, then bring it to a gentle simmer. Once it’s bubbling softly, turn the heat down to low and let it do its thing for about 30 minutes. The chicken will become tender, the flavors will meld together, and the sauce will thicken up just enough to coat everything nicely.
The Final Touch
When your timer goes off, taste for seasoning – you might want a pinch more salt depending on your preferences.
Remove that bay leaf because nobody wants to bite into that surprise. Sprinkle your ⅓ cup of chopped cilantro over the top, and you’re done. The cilantro adds this fresh, bright note that cuts through all that rich, warming spice perfectly.
Himalayan Chicken Curry Substitutions and Variations
Look, I get it – sometimes you open your spice cabinet and it looks like a sad, half-empty wasteland, or maybe you’re dealing with picky eaters who think cilantro tastes like soap (they’re not wrong, but they’re missing out).
No Kashmiri chili powder? Regular paprika works fine. Swap chicken thighs for drumsticks or even beef chunks if that’s your thing. Can’t find curry powder? Mix equal parts coriander, turmeric, and cumin.
Want it creamier? Stir in coconut milk during the last ten minutes.
Prefer it spicier? Double those green chilies.
Vegetarian? Replace chicken with cauliflower or potatoes.
What to Serve with Himalayan Chicken Curry
Five side dishes can transform your Himalayan chicken curry from a simple meal into something that’ll have your family hovering around the kitchen like hungry vultures.
First, I always reach for basmati rice—it’s like a fluffy cloud that soaks up every drop of that rich, spiced sauce.
Next, warm naan bread becomes your edible spoon for scooping up tender chicken pieces.
Don’t overlook simple steamed vegetables like cauliflower or green beans. They add color and crunch while cooling your palate between bites.
Finally, a dollop of plain yogurt cuts through the heat perfectly. Trust me on this one.
Final Thoughts
Mastering this Himalayan chicken curry recipe puts authentic mountain flavors right in your hands, no passport required.
I can’t promise you’ll suddenly develop the ability to climb Everest, but your kitchen will smell absolutely incredible.
This curry works brilliantly for weeknight dinners or impressing friends who think you’re far fancier than you actually are.
The beauty lies in its simplicity – basic ingredients that transform into something extraordinary through patience and proper technique.
Trust the process, taste as you go, and don’t skip the fresh cilantro. Your taste buds will thank you.
Himalayan Chicken Curry
Equipment
Ingredients
- 6 oz chicken thigh cubed
- ½ cup chopped onion
- ½ cup chopped tomato
- ⅓ cup chopped cilantro
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 green chilies adjust to taste
- ½ tsp red chili powder Kashmiri
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- 1 tsp curry powder
- 1 bay leaf
- 1 tsp salt
- 1 tbsp vegetable oil
- 1½ cups water
Instructions
- Heat oil in a pan over medium heat and sauté onions until translucent, about 5 minutes.
- Add garlic, ginger, cumin seeds, bay leaf, and green chilies; cook for 2 minutes until fragrant.
- Stir in turmeric, chili powder, and curry powder; mix well for 30 seconds.
- Add chicken pieces and cook until slightly browned on all sides, about 5-7 minutes.
- Add tomatoes, salt, and water; bring to a boil then reduce heat and simmer on low for 30 minutes.
- Remove bay leaf, garnish with fresh cilantro and serve hot with steamed rice.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Himalayan Chicken Curry in a Slow Cooker?
You can definitely make this in a slow cooker. I’d sauté the onions, garlic, ginger, and spices first, then transfer everything to your slow cooker and cook on low for 4-6 hours.
How Long Does Leftover Himalayan Chicken Curry Last in the Refrigerator?
I’d store your leftover chicken curry in the refrigerator for up to three to four days. I recommend keeping it in an airtight container to maintain freshness and prevent contamination.
Is This Curry Recipe Suitable for Freezing and Meal Prep?
Yes, I’d recommend this curry for freezing and meal prep. It’ll keep frozen for three months. I suggest portioning it before freezing and thawing overnight in your refrigerator for best results.
What’s the Difference Between Himalayan Curry and Regular Indian Curry?
I’ll explain the key differences between Himalayan and regular Indian curries. Himalayan curries typically use fewer spices, emphasize fresh herbs like cilantro, and feature simpler preparation methods compared to complex Indian spice blends.
Can I Use Coconut Milk Instead of Water in This Recipe?
Yes, I’d substitute coconut milk for water to create a richer, creamier curry. You’ll get a slightly sweeter flavor that complements the spices beautifully. Use the same amount and simmer gently.