Himalayan Chicken Curry From Chef Bal Krishna Shrestha

himalayan chicken curry

Himalayan chicken curry is an extremely popular dish that can be found in Nepalese restaurants in Ireland.

Preparation time  20 minutes. Cooking time 25 minutes. Serve  4 person

To make himalayan chicken curry, first prepare the himalayan curry sauce. This can be used with lamb, prawns, fish or vegetables.


50ml oil

2 whole chopped onion

15g garlic paste

15g ginger paste

50g chopped tomato

1tbs curry powder

1tsp ground cumin

1tsp ground coriander

½ tsp ground chilli

Salt to taste

300g Natural yogurt

25g Green chilli

½ bunch chopped fresh coriander

 50g ground almond

50g ground coconut

A pinch of green food colouring (optional)

1tsp kasturi methi (dry fenugreek leaves)

50ml rapseed oil

1tsp ginger paste

1tsp garlic paste

½ tsp ground chili

1tbsp garam masala

Salt to taste

600g chicken fillet cubes

50g Butter

100ml cream


Heat oil in a sauce pan, fry chopped onion with ginger, garlic paste until slightly transparent in colour. Add ground spices: curry, coriander, turmeric, ground chilli and cumin. Fry in slow heat for a few minutes, stir it well. Add chopped tomato and salt. Cook until soft and smooth. Add green chilli, natural yogurt, fresh coriander, ground coconut, almond & pinch of green food colouring.

Mix well and bring it to a quick boil. Remove from heat to cool and blend it well until smooth. Marinate the chicken cubes with ginger, garlic, chilli, salt and garam masala. Leave to the side.

Heat a clean pan with rapseed oil and add the pieces of marinated chicken cubes and slowly shallow fry it to make nice brown. Pour the prepared sauce back to the pan with chicken. Slowly cook for about 5 minutes by stirring well to prevent burning at the bottom of pan.

Add cream and butter to finish the Himalayan Curry. Check the consistency of the sauce. Cook for longer if sauce is too runny or add some cream if sauce is too thick. Lastly, add kasturi methi and fresh coriander. Mix it to combine well.

Our Himalayan Chicken Curry is ready to serve with steam Basmati rice or roti! 

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of www.newsgroup.ie with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at info@newsgroup.ie.


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