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); 3 tablespoons olive oil (or vegetable oil); 1 kilogram chicken thighs (skin on, bone in); 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

Nepalese chicken curry made with yoghurt-marinated chicken thighs, toasted cardamom and fennel, warm spices and a rich tomato sauce. Aromatic, cosy and oven-finished.

Updated at: Mon, 22 Jun 2026 00:09:32 GMT