Gurkha Chicken Curry

Indulge in the rich flavors of Nepal with this delightful Gurkha Chicken Curry, a dish that beautifully encapsulates the aromatic spices and vibrant ingredients of Nepalese cuisine. This mild chicken curry, perfect for those who prefer gentle heat without compromising on flavor, is not only hearty but also an excellent choice for gatherings or a cozy family dinner. Let’s embark on a culinary journey that marries traditional techniques with the warmth of home-cooked meals.

Recipe Overview

Ingredients

To create this aromatic dish, gather the following ingredients:

Instructions

Follow these step-by-step instructions to create a memorable Gurkha Chicken Curry that will transport your taste buds to the heart of Nepal.

1. Prepare the Spice Mix: In a dry skillet, toast the green cardamom pods and fennel seeds over medium heat until fragrant, which should take about 2 minutes. Once toasted, remove them from the heat and allow them to cool. Once cooled, crush them using a pestle and mortar, and remove the husks.

2. Make the Ginger-Garlic Paste: Add the roughly chopped ginger and garlic to the pestle and mortar. Bash them together until you form a smooth paste.

3. Marinate the Chicken: In a large mixing bowl, combine the Greek yogurt with the freshly made spice paste and a pinch of salt. Stir well to combine. Add the chicken pieces to the bowl and ensure each piece is thoroughly coated with the marinade. Cover the bowl and leave it to marinate for at least 2 hours, allowing the flavors to permeate the chicken.

4. Heat the Oil: When ready to cook, heat the rapeseed oil in a large oven-proof pan over medium heat.

5. Cook the Chicken: Remove the chicken from the marinade, scraping off any excess marinade back into the bowl (you’ll use this later). Add the chicken to the hot pan, cooking for about 5 minutes on one side until browned, then flip and cook for another 4-5 minutes until browned on the other side. Once browned, remove the chicken from the pan and set it aside.

6. Sauté the Aromatics: In the same pan, add a little more rapeseed oil if necessary. Then add the cumin seeds, cloves, bay leaves, and cassia bark. Sauté the spices for about a minute until they become fragrant.

7. Add the Onions: Incorporate the sliced onions into the pan and sauté them for approximately 10 minutes, or until they turn a lovely golden brown.

8. Spice it Up: Add the turmeric, mace, and Kashmiri chili powder to the pan, stirring well and cooking for an additional minute to release their aromas.

9. Deglaze the Pan: Pour in approximately 250ml of water to the pan, using a spatula to scrape up any flavorful bits stuck to the bottom. Allow the mixture to simmer for about 2-3 minutes until slightly reduced.

10. Combine with Tomatoes and Marinade: Mix the chopped tomatoes into the reserved marinade and add it all to the pan. Stir well to incorporate everything.

11. Finish Cooking the Chicken: Return the browned chicken to the pan, ensuring it’s submerged in the sauce. You can either let it simmer on a low heat for 40 minutes or place the pan in an oven preheated to 180ºC (350ºF) for the same duration.

12. Serve: Once cooked, the chicken should be tender and infused with the rich flavors of the spices and tomatoes. Serve your Gurkha Chicken Curry hot, accompanied by steamed rice or your favorite wheat-free bread to soak up the delicious sauce.

Nutritional Information

Embrace the vibrant flavors of Gurkha Chicken Curry, a perfect embodiment of Nepalese culinary artistry that promises warmth and comfort in every bite. With its delightful blend of spices and tender chicken, this dish is sure to become a cherished addition to your recipe collection. Enjoy your culinary adventure!