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Chicken
Nepali Chicken Curry
This Nepali-style chicken curry uses a cooked onion-tomato masala and bone-in chicken to build a savoury gravy. Ginger, garlic and cumin give the base its aroma, while the finishing garam masala and coriander provide a fresher top note.
v2.0
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use similarly sized bone-in pieces so the cooking times are manageable. Tomato ripeness changes acidity and liquid content. Measure the water and add only what the pan needs; chicken and tomatoes will also release moisture.
Cook onion until softened and coloured as directed, then give the tomato-spice mixture time to reduce. Coat chicken thoroughly in the masala before adding water. Simmer gently and check the thickest pieces near, but not touching, bone for at least 74°C.
A thin gravy needs uncovered reduction after the chicken is cooked; remove the meat briefly if necessary. A gritty spice flavour means the masala needed more cooking. If the bottom scorches, move the unburnt curry to a clean pan without scraping the base.
About This Recipe
This Nepali-style chicken curry uses a cooked onion-tomato masala and bone-in chicken to build a savoury gravy. Ginger, garlic and cumin give the base its aroma, while the finishing garam masala and coriander provide a fresher top note.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy lidded saucepan
- ✓ Separate raw-meat board
- ✓ Tongs
- ✓ Food thermometer
Ingredients
- For the Chicken
- For the Curry Base
- To Finish
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
Season the Chicken
- Pat the chicken dry with kitchen paper; do not wash it. Toss with the 5 g salt and 2 g turmeric and leave for 10 minutes while you prepare the aromatics. Keep the raw-chicken board and knife separate from the coriander and other ready-to-eat ingredients.
Build the Whole-Spice Base
- Heat the oil in a heavy saucepan over medium heat. Add the cumin seeds, bay leaves and cinnamon. Cook for 20–30 seconds, just until fragrant.
- Add the sliced onion with a small pinch of the measured salt. Cook for 12–15 minutes, stirring often, until soft and deep golden at the edges. Do not rush this stage; pale onion makes a flatter curry.
Cook the Ginger, Garlic and Ground Spices
- Add the ginger and garlic and cook for 60–90 seconds until the raw smell disappears.
- Lower the heat. Add ground coriander, ground cumin, turmeric, chilli powder and black pepper. Stir for 20–30 seconds. If the pan looks dry, add 1 tablespoon of water so the spices bloom without burning.
Cook the Tomato Masala
- Add the chopped tomatoes and remaining 3 g salt. Cook over medium heat for 10–12 minutes, stirring and crushing the tomatoes with the spoon.
- The masala is ready when it looks thick, glossy and no longer watery; a little oil may begin to show around the edges.
Coat and Cook the Chicken
- Add the seasoned chicken. Turn every piece through the masala, then cook uncovered for 7–8 minutes, stirring every minute or two, until the surfaces lose their raw colour and the masala clings to the meat.
- Pour in 350 ml hot water and scrape up any flavour from the base of the pan. Bring to a simmer.
Simmer Until Tender
- Partly cover and cook over medium-low heat for 30–40 minutes, turning the pieces a few times. The liquid should bubble gently rather than boil hard.
- Check the thickest piece away from the bone with a clean thermometer; it must reach at least 74°C. The meat should feel tender and the juices should run clear, but use temperature rather than colour alone for safety.
Set the Gravy
- Remove the lid. If the gravy is thin, simmer uncovered for 5–10 minutes until it coats the back of a spoon. If it becomes too thick before the chicken is tender, add a splash of hot water.
- Taste and adjust salt. Stir in the garam masala and optional lemon juice, then switch off the heat.
Rest and Serve
- Cover and rest for 5 minutes so the spices settle into the gravy. Finish with fresh coriander. Serve with steamed rice, roti or a simple vegetable side, making diners aware that the chicken contains bones.
Chef Notes & Tips
The depth of this curry comes from three stages: properly browned onion, fully cooked tomato masala and a gentle simmer after the chicken is coated. Adding more spice cannot replace those stages.
Ingredient choices: Bone-in chicken gives the gravy more body and flavour than lean breast alone. Try to use pieces of similar size so they finish together. Ripe tomatoes give sweetness and acidity; very watery tomatoes may need a few extra minutes of reduction.
Cooking control: Keep the onion moving once it starts colouring, because the difference between deep golden and burnt is only a few minutes. Ground spices need moisture and moderate heat; if they stick, add a spoonful of water rather than extra oil.
Gravy target: The finished curry should have enough sauce to coat rice, but it should not look like thin soup. When you drag a spoon across the pan, the gravy should close slowly behind it.
If something goes wrong: If the curry is thin, finish uncovered. If it is too salty, add unsalted hot water and a little extra cooked tomato or chicken rather than sugar. If the spices taste raw or gritty, simmer the gravy longer. If the pan scorches, transfer the unburnt curry to a clean saucepan immediately without scraping the burnt base.
Ingredient Substitutions
- ↔ Bone-in chicken → boneless thighs, with a shorter simmer
- ↔ Fresh tomato → canned chopped tomato
- ↔ Coriander garnish → omit if disliked
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Serve with steamed rice and a vegetable side. Include a little gravy with each chicken portion and make diners aware of the bones.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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