Enjoy the amazing flavors of this Nepali chicken curry, made without coconut milk or cream. It’s perfect when served alongside a portion of rice.
Nepali Chicken Curry
Curry is a staple dish in every Nepalese household. Curry is called “tarkari” in Nepali. A typical Nepalese diet includes rice, lentil soup, meat or vegetables, and pickles. Curry is pretty much what we eat every day.
Chicken curry is one of my kitchen’s most frequently prepared curry. It’s easy to cook and tastes great with rice or roti while being a healthier option.
I sometimes customize the recipe by adding lots of vegetables, No matter how I cook it, it always makes for the perfect side dish to rice. Of course, there are many variations and ways to cook it, but this is a simple and easy Nepali chicken curry recipe.
Here is a step-by-step photo instruction on how to cook chicken curry in Nepali style.
Ingredients
Chicken: I use chicken thighs in this recipe because they are juicy and taste better. If you prefer, boneless skinless chicken breasts can also be used for this recipe.
Onion, tomato, cilantro and green chilies.
Oil: Any vegetable oil of your choice (olive oil or any cooking oil of your choice)
Seasoning: Salt, ginger and garlic.
Spices: Turmeric powder, cumin seeds, red Kashmiri chili powder, or red chili powder, bay leaf, curry powder or meat masala. If you don’t have curry or meat masala powder, try combining ½ tsp of cumin with ½ tsp of coriander powder.
Water
Instructions
Step 1: Heat oil. Once hot add the cumin seeds and let them cook until they turn light golden brown. Add a bay leaf and let it cook for few seconds. Then, add chopped green chili.
Step 2: Add chopped onion to the pan. Mix it well and stir fry until the onion softens.
Step 3: Add chicken. Fry chicken it for 10-12 mins on medium heat until you can see the color changes.
Step 4: After that, add all spices (red kashmiri powder, turmeric powder, curry powder, salt to taste, and ginger/garlic paste). Combine everything well and cook for 2-3 mins on medium-high heat.
Step 5: Combine everything well and cook for 2-3 mins on medium-high heat
Step 6: Add chopped tomatoes. Mix it well. Cook for until the tomatoes are mushy.
Step 7: Add water and cover the pan.
Step 8: Simmer for 8-10 mins on low heat until the chicken is cooked thoroughly.
Step 9: Next, addd cilantro and season with salt if needed.
Step 10: Finally serve hot with rice or naan/roti.
Serving & Storage Suggestion
STORAGE
Rice: It is best to serve chicken curry with a hot steamed bowl of rice or any other type of grain that you prefer. This fluffy, aromatic rice pairs perfectly with the curry.
Roti or Naan Bread: In addition to rice, you can also serve your curry with naan bread, chapatti, paratha, or any other type of flatbread.
Pickles and Chutneys: Achar (Nepalese pickles) or chutney can be served alongside to add another flavor dimension. Tomato achar and cucumber achar could be great options.
STORAGE
Refrigerator: Leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezer: If you want to store it for longer, chicken curry can be frozen. Ensure it is cooled completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be kept in the freezer for up to 2 months.
Other Curry Recipes
If you are interested in trying some other curry recipes, here are some that you might like to try:
Equipment
Ingredients
Meat
- 6 oz chicken thigh (171g)
Vegetables
- ½ cup chopped onion
- ½ cup chopped tomato
- ⅓ cup cilantro
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 green chili (adjust to your liking)
Spices
- ½ tsp red chili kashmiri powder
- ½ tsp ground turmeric
- ½ tsp cumin seeds
- 1 tsp curry powder
- 1 bay leaf
Seasoning
- 1 tsp salt (to taste)
Oil
- 1 tbsp oil (any vegetable oil of your choice)
Water
- 1½ cup water
Instructions
- Heat oil in a pan. Once hot, add the cumin seeds and let them cook for one minute or until they turn light golden brown.1 tbsp oil, ½ tsp cumin seeds
- Add a bay leaf and let it cook for few seconds.1 bay leaf
- Then, add chopped green chili and let it cook for a min.2 green chili (adjust to your liking)
- Add chopped onion to the pan. Mix it well and stir fry until the onion turns golden brown.½ cup chopped onion
- Add chicken. Cook it for 10-12 mins on medium heat until you can see the color changes.6 oz chicken thigh (171g)
- After that, add all spices and combine everything well and cook for 5 -7 mins on medium-high heat.1 tsp minced garlic, 1 tsp minced ginger, ½ tsp red chili kashmiri powder, ½ tsp ground turmeric, 1 tsp curry powder, 1 tsp salt
- Add chopped tomatoes. Mix it well. Cook until the tomatoes are mushy.½ cup chopped tomato
- Add water. Cover the pan with the lid and simmer for 8-10 mins on low heat until the chicken is cooked thoroughly.1½ cup water
- Finally, add cilantro and season with salt if needed. Serve hot with rice or naan/roti.⅓ cup cilantro
Video
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!
Excellent recipe for a home-cooked Nepali style chicken curry. It is flavorful, aromatic and your guests will love it and cannot get enough of it. I have tried many recipes and this is close to perfect.
Thank you, Jeena, for sharing it to the world (and I am happy to have found it).
XOXO
– Nix
Hi Nix,
Thank you for your kind words! I’m glad to hear you enjoyed the recipe. Your feedback means a lot to me.
Best wishes,
Jeena