Himalayan Chicken Curry

Transport your kitchen to the majestic peaks of the Himalayas with this aromatic chicken curry that combines traditional mountain spices with tender chicken in a rich, flavorful sauce. This soul-warming dish brings together the perfect balance of heat, warmth, and comfort in every bite.

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Course: Main Course

Cuisine: Nepal

Keyword: Curry

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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

Toast whole cumin seeds and grind them fresh for enhanced flavor depth

Adjust green chilies and red chili powder according to your heat preference

Chicken thighs work better than breasts for this recipe as they remain tender during long cooking

The curry tastes even better the next day as flavors develop overnight

Can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months

Substitute chicken with lamb or goat meat for a more traditional Himalayan version

Add a splash of coconut milk in the last 5 minutes for extra richness

Nutrition