Nepalese Chicken Curry

Serves 4
Time 1 hour


1kg chicken, jointed

1 large onion, finely diced

6 cloves garlic, finely diced

1 large knob ginger, finely grated

1 tsp turmeric, grated

1 tsp cumin powder

1 tsp coriander powder

4 tsp curry powder

1 tsp dried chilli

1 tsp flaked chilli

1 tsp garam masala

5 tbsp extra virgin olive oil


  1 stalk curry leaves

1 pinch salt
½ bunch coriander

½ bunch spring onion

2 tbsp tamarind paste

800ml chicken broth

500ml tomato passata

¼ cup toasted desiccated coconut


Serve with


Paratha bread (optional)


In a large bowl place the chicken and microplane turmeric and half of the garlic and ginger onto it. Next, sprinkle 3 of the teaspoons of curry powder onto the top with the cumin, coriander, dried and flaked chilli and garam masala powder.


Season with salt and olive oil. Stir ingredients through with spoon.


Meanwhile, slice onion and the remaining ginger and garlic. Coat two fry pans with 3-4 tablespoons of olive oil. Place the onion, ginger, garlic and curry leaves into one of the fry pans. Stir through on a low to medium heat.


In the second fry pan, fry off the marinated chicken on a medium to high heat until golden. Take off heat.


In the fry pan that contains the vegetables, add the coriander, spring onions and remaining curry powder with the tub of tamarind paste. Next, add the chicken broth and tomato passata to the mixture and stir through, bringing it to the boil. Add in marinated chicken as well as the juices from the pan.


Next, add in toasted coconut, stir through and allow to simmer for around an hour and a half to two hours.


Meanwhile, steam the rice