Ingoho Curry with Nepalese Twist

Ingredients

In this Nepalese adaptation of Ingoho, we incorporate traditional Nepalese spices and flavors to elevate the dish. The original Kenyan Ingoho is typically prepared with simple spices like salt, pepper, and garlic, while the Nepalese version adds a complex blend of spices such as cumin, coriander, turmeric, and garam masala. Additionally, coconut milk is used to create a creamy base, which is a common ingredient in Nepalese curries. We alse have the original recipe for Ingoho, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tomatoes, chopped 2 tomatoes, chopped
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, and garam masala.
6. 6.
   Sprinkle the spice mixture over the chicken and stir well to coat the pieces evenly.
7. 7.
   Pour in the coconut milk and add the chopped tomatoes.
8. 8.
   Season with salt to taste and bring the curry to a simmer.
9. 9.
   Cover the pan and let the curry cook for about 20-25 minutes, or until the chicken is cooked through and tender.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly cooked to avoid any risk of foodborne illness.
• Coconut milk — Shake the can of coconut milk well before using to ensure a smooth and creamy consistency.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the curry.
• If you prefer a thicker curry, simmer the sauce uncovered for a few extra minutes to allow it to reduce.
• Serve the Ingoho Curry with a side of Nepalese pickles for a tangy contrast.

Serving advice

Serve the Ingoho Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Ingoho Curry in a traditional Nepalese copper serving dish for an authentic touch. Sprinkle some additional garam masala on top for an attractive presentation.