Growing up I had fond memories of eating this at my friend Pratiksha’s house for dinner! Her mom would make this delicious dish and it was always so aromatic and packed with a delicious punch. This recipe below is inspired by Chef Suni’s recipe, she has so many other amazing Nepalese recipes! This curry has the most amazing aroma of ginger, garlic, and so many other delicious spices! This chicken curry recipe is so delicious and so easy to make- promise you will enjoy it!
- Author: Cookingwithchow
- Course: Dinner
- Servings: 4
- Prep Time: 5
- Cook Time:45
- Total Time: 50
INGREDIENTS
- 1 tbsp cumin powder/seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tsp chili flakes or Sichuan pepper
- 2 tbsp olive oil
- 1 cardamom pod
- 5 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 medium onion sliced
- 10 chicken drumsticks/ thighs
- 1.5 tsp turmeric
- 2 tsp salt
- 1 can of diced tomatoes/ 2 medium tomatoes diced
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1 tsp red chili powder
DIRECTIONS
- In small pan, heat up cumin powder/ seeds, coriander seeds, fennel seeds, and chilli flakes for 3-5 minutes on low heat until slightly fragrant. Using a food processor, blend until smooth and combined.
- In a separate medium/large pot, heat up 2 tbsp olive oil. Add in your cardamom pod, cloves, cinnamon stick, bay leaves, and sliced onion. Fry for 2-3 minutes.
- Combine your chicken in, cover the lid and cook for 3-5 minutes.
- Remove lid and add in turmeric, salt, and diced tomatoes. Cover and cook for 10 minutes.
- Combine in brown sugar, ginger, garlic, lemon juice, and red chilli powder. Simmer for 20 minutes.
- Garnish with cilantro and serve with your choice of naan or rice!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
