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Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

(Classic Tender Chicken Curried in Tomato and Himalayan Herbs)

Ingredients Nutrition


  1. In a large bowl, season chicken pieces with salt and pepper.
  2. Heat oil and brown chicken.
  3. Reserve brown chicken in a plate.
  4. Drain excess oil.
  5. In a non-stick sauce pan, heat oil.
  6. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
  7. Add turmeric and chopped onion, and fry until brown.
  8. Put garlic and ginger into the onion mixture; fry for 30 sec.
  9. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
  10. Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
  11. Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
  12. When cooked, turn off the heat and add chopped cilantro to garnish.
  13. Serve hot with rice and roti (flat bread).
Most Helpful

4 5

This was quite good. It was easy to throw together. Thanks for sharing!

5 5

I had recently had this dish at a nepalese restaurant so I was pretty excited when I found this. I wasn't disappointed either! While a little different the flavors were the same and it was really pretty easy. Thanks for posting, I will definetly be making this one again!

4 5

Yum! This was great - and so easy. I used (skinned) drumsticks and cooked for about 90 minutes. I then removed the bones and shredded the meat throughout the dish. I finished it off with a handful of cashew nuts over each serving.