Gurkha Chicken Curry – A Nepalese Delight
Gurkha Chicken Curry is a traditional Nepalese dish that embodies the rich and aromatic flavors of South Asian cuisine. This mild yet flavorful curry combines tender chicken with a blend of spices, creating a hearty and aromatic dish that’s perfect for any meal. It’s a beautiful balance of yogurt-marinated chicken cooked to perfection with a mix of fragrant spices, all simmered together for an unforgettable culinary experience.
Whether you are seeking to explore a new flavor profile or are simply craving a comforting, spice-infused dish, Gurkha Chicken Curry is the answer. With a prep time of just over two hours and a gentle cooking process, the outcome is a rich, satisfying meal for you and your loved ones to enjoy.
Ingredients for Gurkha Chicken Curry
The following ingredients will guide you through making this delicious Nepalese curry. With its carefully curated spices and the tenderness of marinated chicken, it’s sure to please anyone who loves a flavorful, mild curry.
| Ingredients | Quantity |
|---|---|
| Green cardamom pods | 5 pods |
| Fennel seeds | 1 tsp |
| Fresh ginger, roughly chopped | 1 tbsp |
| Garlic cloves, roughly chopped | 3 cloves |
| Greek yoghurt | 150g |
| Chicken thighs & drumsticks, skinned | 8 pieces |
| Rapeseed oil | 2 tbsp |
| Onions, sliced | 2 onions |
| Cumin seeds | 2 tsp |
| Cloves | 4 cloves |
| Cassia bark (stick) | 7 cm stick |
| Bay leaves | 2 leaves |
| Turmeric | 1 tsp |
| Ground mace | ½ tsp |
| Kashmiri chili powder | ¼ to 1 tsp (to taste) |
| Tomatoes, chopped | 4 medium tomatoes |
Allergen Information & Dietary Preferences
- Allergen Information: This recipe contains dairy in the form of Greek yoghurt. For those with dairy sensitivities, it’s recommended to substitute the yogurt with a non-dairy alternative.
- Dietary Preferences: This dish is wheat-free, making it suitable for individuals with gluten intolerance. However, it’s important to note that the recipe contains dairy and may not be suitable for those following a vegan or lactose-free diet unless adjusted accordingly.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 kcal |
| Protein | Approx. 27g |
| Carbohydrates | Approx. 9g |
| Fat | Approx. 23g |
| Sodium | Approx. 200mg |
| Fiber | Approx. 2g |
Instructions for Preparing Gurkha Chicken Curry
Creating this Nepalese delight requires patience, but the result is a dish bursting with flavors. Follow these steps carefully to ensure the perfect Gurkha Chicken Curry every time.
-
Prepare the Spices:
Begin by toasting the green cardamom pods and fennel seeds in a dry pan. Toast them until fragrant, then remove from the heat and let them cool. Once cooled, use a pestle and mortar to crush the cardamom pods and fennel seeds, removing any husks. -
Make the Ginger-Garlic Paste:
In the same pestle and mortar, add the chopped ginger and garlic. Bash them together until you form a smooth paste. -
Prepare the Marinade:
In a large mixing bowl, combine the Greek yoghurt with the freshly made ginger-garlic paste. Add salt to taste, and stir well to combine all the ingredients into a smooth mixture. -
Marinate the Chicken:
Add the skinned chicken pieces (thighs and drumsticks) to the marinade, ensuring each piece is coated evenly. Cover the bowl and let the chicken marinate for at least 2 hours. For the best results, you can marinate it overnight. -
Start Cooking:
Heat 2 tablespoons of rapeseed oil in a large oven-proof pan over medium heat. Remove the chicken pieces from the marinade, scraping off any excess marinade, and set it aside for later use. Fry the chicken in the hot oil for 5 minutes on one side until it turns golden brown, then flip and cook for an additional 4-5 minutes on the other side. Once done, remove the chicken and set it aside. -
Sauté the Aromatics:
In the same pan, add a bit more oil if necessary. Add the cumin seeds, cloves, bay leaves, and cassia bark to the hot oil. Sauté until the spices become fragrant, releasing their essential oils. Add the sliced onions and cook for about 10 minutes, stirring occasionally, until the onions turn golden brown. -
Add the Spices:
Now, add the turmeric, ground mace, and Kashmiri chili powder to the onions. Stir well and cook for another minute to allow the spices to bloom and release their flavors. -
Simmer the Sauce:
Pour approximately 250ml of water into the pan, stirring to combine. Let the mixture simmer for 2-3 minutes until it thickens slightly. -
Incorporate the Tomatoes and Marinade:
Add the chopped tomatoes into the pan, along with the reserved marinade. Stir well to combine everything. -
Add the Chicken Back In:
Once the tomato and spice mixture is well combined, return the browned chicken pieces to the pan. Stir to coat the chicken in the sauce, and let the curry simmer for about 40 minutes. Alternatively, you can place the pan in a preheated oven at 180°C (350°F) and cook for the same amount of time until the chicken is fully cooked through and tender.
Tips for Success
- Marination is Key: Allowing the chicken to marinate for at least 2 hours helps the spices infuse the meat, making the curry more flavorful. For deeper flavor, marinate overnight.
- Adjust the Heat: The Kashmiri chili powder can be adjusted according to your heat preference. If you prefer a milder curry, stick to the lower end of the suggested amount.
- Serve with Rice or Flatbread: This curry is best served with steamed basmati rice or soft flatbreads, which help balance the rich flavors of the curry sauce.
Conclusion
Gurkha Chicken Curry is an aromatic and mildly spiced dish that showcases the best of Nepalese flavors. By following these simple yet detailed steps, you’ll be able to create a comforting and flavorful curry that will impress your guests or simply serve as a delicious dinner for your family. Its wheat-free nature makes it accessible for a variety of dietary needs, and the combination of yogurt-marinated chicken with fragrant spices results in a rich, mouth-watering curry experience. Enjoy the essence of Nepalese cuisine with this dish, and feel free to adjust the spice level to your personal taste.
Happy cooking!
