Chicken Curry – Chef Bal Krishna Shrestha

This is a very simple and home-style Nepalese Chicken Tarkari  (chicken curry) which is part of Thali meals in Nepal. It consists of steam rice and is accompanied by a selection of curry (vegetarian and meat), chutney, daal, spinach, salad and yogurt. It’s called Daal, Bhat and Tarkari in the Nepalese language. In Nepal, it is eaten with either rice or roti. The fenugreek seeds used in this dish is a unique ingredient which gives the curry more Nepalese flavor.


  • 75ml mustard oil /rapeseed oil
  • ½ tsp fenugreek seeds
  • 3 bay leaves
  • ½ teaspoon crushed cloves /cardamom
  • 300g sliced white onion
  • 600g chicken fillets (cut into big cubes)
  • ½ tsp ground turmeric
  • 1 tbsp ginger and garlic puree
  • 1tbsp ground cumin
  • 1tbsp ground coriander
  • 1 tsp ground chili
  • 150g chopped plum tomato
  • 150ml water
  • Salt to taste
  • 1tbsp chopped coriander
  • 1tbsp spring onion

Method of Preparation

  •  Heat oil in a wide, heavy-based pan with fenugreek seeds; cook it until it turns dark brown.
  • Add sliced onion, cloves, cardamom, bay leaves, ginger and garlic paste to the pan.
  • Fry it by stirring it from time to time until it is slightly brown. Be careful not to burn the onions.
  • Add cubed chicken fillets and turmeric and fry them for 5 minutes.
  • Add chili, cumin, coriander, salt, chopped tomato, half of the chopped coriander and spring onion. Mix it well.
  • Pour hot water into the pan and cover with lid. Cook for another 10 minutes.
  • Finally, sprinkle with the rest of the coriander and spring onion to the curry.
  • Check the seasoning and serve with steamed rice.

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