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.
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
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!