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
I love this simple curry. You can serve it with rice but as potatoes are included it’s not needed.
Serves: 4
Prep: 35 minutes
Cooking: 5 hours plus in a slow cooker or low oven
Total: 5 hours plus
Difficulty: easy
INGREDIENTS
1 kg skinless boneless chicken thighs or breasts
10cm ginger finely chopped or use lazy garlic
5 garlic cloves crushed
1 tsp ground cardamom or leave them out!
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 or half can tomatoes, plum or chopped
3 bay leaves
2 tsp ground coriander
2 tsp ground cumin
Cinnamon stick or use a pinch of ground
200ml chicken stock
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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 fresh chilli if you’d like extra heat.
