Chicken Curry with Tomatoes and Timur, Nepalese-Style
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Ingredients
- 700 g chicken thigh fillets
- 3 tbsp mustard oil
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 400 g chopped tomatoes
- 1 tsp ground turmeric
- 1.5 tsp nepali garam masala (timur pepper blend)
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 350 kcal
- Protein
- 36.4 g
- Carbohydrate
- 7.9 g
- of which sugars
- 5.3 g
- Fat
- 18.5 g
- of which saturates
- 3.3 g
- Fibre
- 2.1 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chicken and brown for 6 minutes, then stir in the chopped tomatoes and ground turmeric.
- 3
Cover and simmer for 20 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 4
Stir through the nepali garam masala, with its distinctive citrusy timur pepper, and simmer uncovered for 5 minutes.
- 5
Scatter with the fresh coriander and serve with rice.
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