Nepalese Spiced Chicken Curry

Ingredients

In this adaptation of the Azerbaijani dish "Toyuq levengi," we have incorporated traditional Nepalese spices and flavors to create a unique and authentic Nepalese Spiced Chicken Curry. The original dish uses different spices and cooking techniques, but we have modified the recipe to suit the taste preferences and ingredients commonly found in Nepalese cuisine. We alse have the original recipe for Toyuq levengi, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of 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 chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 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): 20g, 12g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, chili powder, and garam masala. Add this spice mixture to the pan and stir well to coat the chicken evenly.
5. 5.
   Pour in the coconut milk and chicken broth, and season with salt to taste. Stir everything together and bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
7. 7.
   Once the chicken is cooked, remove the lid and let the curry simmer for an additional 5 minutes to thicken the sauce.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or Nepalese bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your taste preference.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• You can add vegetables like potatoes, carrots, or bell peppers to the curry for added texture and flavor.
• To make the dish more aromatic, toast the whole spices (cumin seeds, coriander seeds) and grind them fresh before adding to the curry.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Nepalese Spiced Chicken Curry hot with steamed rice or traditional Nepalese bread, such as roti or naan. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Nepalese Spiced Chicken Curry in a deep serving dish, allowing the vibrant yellow curry to take center stage. Sprinkle some chopped cilantro on top for an appealing garnish.