Dry Chicken Curry Recipe | Nepali Fried Chicken - Nepali Food Recipes

Dry Chicken Curry Recipe | Nepali Fried Chicken

Dry chicken curry is delicious and flavorful and can be served as an appetizer or a main course. The dish is simple to prepare without adding onion or tomato and is best served with rice and lentil soup (dal).

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CourseMain

CuisineNepali

Prep Time5

Cook Time20

Total Time25

Servings people

Calories500kcal

Ingredients

Meat

1 lb chicken thigh

Oil

1 ½ tbsp oil (Vegetable oil)

Vegetables

1 tbsp ginger & garlic paste
¼ cup cliantro

Spices

½ tsp cumin seeds
½ tsp meat masala powder
¼ tsp ground turmeric
½ tsp kashmiri red chili powder

Seasoning

½ tsp Salt to taste
¼ tsp Sichuan red chili powder or green chili (optional)

Instructions

Heat oil in the pan.
1 ½ tbsp oil
Add cumin seeds and cook for a minute.
½ tsp cumin seeds
Once the cumin seeds change color, add chicken. Stir fry the chicken for another 10-15 minutes on medium-high heat until it turns golden brown.
1 lb chicken thigh
Add all spices and seasoning to the pan. Combine it well and well and cook it for 5mins.
1 tbsp ginger & garlic paste, ½ tsp meat masala powder, ¼ tsp ground turmeric, ½ tsp kashmiri red chili powder, ¼ tsp Sichuan red chili powder or green chili (optional), ½ tsp Salt to taste
Finally, add cilantro to the pan. Combine it well. You can serve it with rice or eat it on its own.
¼ cup cliantro

The nutrition information provided is an estimate and may not be exact.

Nutrition

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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!