Nepalese chicken curry

Name: Nepalese chicken curry
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: Asian, Indian
Ingredients: 8 cardamom pods (green); 1 teaspoon fennel seeds; 200 grams Greek yoghurt (or other plain full fat yoghurt); 3 teaspoons garlic paste (or 3 cloves, minced); 3 teaspoons ginger paste (or freshly grated); 1 kilogram chicken thighs (skin on, bone in); 3 tablespoons olive oil (or vegetable oil); 200 grams chopped onion (equivalent to 2 medium onions); 2 teaspoons cumin seeds; 6 whole cloves; 1 teaspoon ground cinnamon; 1½ teaspoon ground turmeric; ½ teaspoon ground nutmeg; ½ teaspoon chilli powder (or more to taste); 1 teaspoon ground coriander; 250 millilitre chicken stock (made with one full stock cube); 1 tablespoon sugar; 1 tin chopped tomatoes - circa 400g (or 4-5 medium sized fresh tomatoes, chopped); 3 bay leaves; 1 teaspoon salt (or to taste); handful chopped coriander for serving (optional)

Instructions

Prep:40minCook:45min

You'd think you're at the foothills of the Himalayas with this Nepalese chicken curry recipe. It's simply bursting with flavour and complexity. Marinated with a blend of aromatic, toasted spices and yoghurt, this Nepali curry is the perfect representation of the rich and diverse cuisine of this wonderful country.

Updated at: Fri, 16 Jan 2026 12:19:04 GMT