Chicken Curry Himalayan Style

Name: Chicken Curry Himalayan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Nepalese
Ingredients: 1 tsp cumin seeds; 4 dried whole red chillies; 2-inch piece (30 g) of fresh ginger, peeled or unpeeled and roughly chopped; 6 garlic cloves, peeled; 1–2 fresh green chillies, slit lengthways; 2 dried whole chillies; 1 tsp fine salt; 1 large onion, finely diced; 2 tbsp vegetable, sunflower or rapeseed oil; 3 tbsp water; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 1 tbsp plain flour or cornflour; 150 ml water; 3 tbsp cold water; 1 tbsp plain flour or cornflour; 1 tsp ground coriander; ½ tsp ground turmeric; 2 large tomatoes, finely diced; 1 kg boneless chicken thighs, cut into bite-size pieces; 2 tbsp finely chopped fresh coriander leaves; 1 tsp garam masala

Preparation info

Makes
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

The foothills of the Himalayas in India are a melting pot of people from Tibet, Nepal, Bhutan and Sikkim, all living side by side but each with their own styles and nuances of cooking. This simple curry is commonly found in the region and has its roots in Nepali cuisine.

Ingredients

For the paste

1 tsp cumin seeds
4 dried whole red chillies
2-inch

Asia
Bhutan
Nepal
India
China
Sikkim
Supper
Tibet

Method

Place the paste ingredients in a wet grinder and blitz to form a smooth paste. Add a splash more water if required to loosen the consistency.
Heat the oil in a large, wide pan with a lid. Add the cumin seeds and both types of chillies. Move them around for 20 seconds and then add the onion and salt.
Allow the onion to lightly bronze, which will take a