Nepalese Chicken Curry - the Best

This is a delightfully different flavour to other countries in Asia and all cooks that love spicy Asian meals will notice the different amounts of the spices that we all use so often, and how its put together make it unique in its own way - it works and how! its really a lovely recipe and one that I intend to use again - I found it tucked in between one of my many cookbooks - scrawled on a sheet of paper.

• Ready In: 1 hr 30 mins
• Serves: 4-5

Ingredients

• 8 -9  chicken thighs, with skin removed
• 2  onions, finely diced
• 4 -5  garlic cloves
• 2  tomatoes, medium chopped
• 1  tablespoon ginger, grated fine
• 1⁄2 teaspoon turmeric
• 1  tablespoon cumin powder
• 1  tablespoon coriander powder
• 1⁄2 teaspoon chili powder (to taste)
• 3  cloves
• 1  cinnamon stick, very small
• 3  cardamom pods, green
• 1  bay leaf
• 1⁄2 teaspoon cumin seed
• 2 -3  tablespoons  oil
•  salt
• 1⁄4 cup  coriander, chopped to garnish

Directions

1. Heat oil in a large saucepan and add the cumin seeds stirring for just 15 seconds or there about. Add onions and fry until they are soft.
2. Add the chicken and salt to taste and cook/fry until they become well sealed or slightly brown. add the garlic, ginger, cloves, cardamom, cinnamon and the bay leaf and stir for a few minutes on medium heat.
3. Add Turmeric, chilli, cumin and coriander powders and mix well with the chicken and cook for a further 3-5 minutes stirring.
4. Add the tomatoes and stir, lower the heat and simmer with lid just slightly tilted for about 20 minutes - do not be tempted to add water as it will make its own juice.