Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Nepalese Chicken Curry

For this Nepalese Curry the chicken is coated in a marinade made with yogurt, ginger, garlic and spices and the end result is a fragrant rather than spicy dish thanks to gentle Cardamom, Bay, Cinnamon, Cumin and Coriander. It’s family friendly (mild!) but packed with flavour and using thighs the meat is so tender it shreds with the touch of a fork.

Serves: 4

Prep: 30 minutes
Cooking: 1 hour
Total: 1 1/2 hours

Difficulty: easy



For the chicken and it’s marinade:-
1 kg skinless boneless chicken thighs
10cm ginger finely chopped or grated
5 garlic cloves crushed
1 tsp ground cardamom
1 tsp turmeric
Juice of 1 lemon
200ml Greek yogurt

For the curry:-
2 tbsp oil
2 onions sliced
Bunch fresh coriander stalks chopped
3 potatoes peeled and cubed
150g plum tomatoes roughly chopped
3 bay leaves
2 tsp ground coriander
2 tsp ground cumin
Cinnamon stick
200ml chicken stock

Mix together the chicken and it’s marinade. Leave in the fridge for up to 24 hours or 30 minutes if that’s all you have.

Add the onions, bay leaves and coriander stalks to a pen with a lug of oil. Soften for 5 minutes. Add the spices and cook for a further 5 minutes.

Add the chicken thighs and let them colour on each side.

Add the tomatoes and potatoes, then the stock. Simmer for an hour, or pop in a slow cooker or low (130) oven for 5 hours plus. Or just bake in a 180 degree oven for 1 hour.

Finish with the coriander leaves and more chilli if required.

Print Recipe

Share recipe: Facebook Twitter Share Share