This recipe belongs to Narayan, a Nepalese chef living in Townsville.
Mild and aromatic this recipe is a wonderful way to learn to make your curry from scratch.
I enjoy talking with Narayan because food and recipes have their own special nuances. This recipe traditionally changes with the seasons eg some spices such as cardamom pods, cloves and bay leaves belong to winter as they add a more robust and heavier flavour to the meal. Recently he revealed to me that the curry he makes at home is different from the one he makes a work. Puzzled, I asked how can this be when it is the same recipe. Ah, I didn’t have the ‘magic’ ingredient: a Nepalese Chicken Masala powder. Thanks to a Sydney friend of Narayan, I have my own little packet of ‘magic’ and my curry is now that little bit more authentic. He has introduced me to millet flour roti and challenged me to make Nepalese Dumplings. Sometimes meals become a chore but I really enjoy being inspired by people who have a passion for food.
Thank you Narayan.
3 tablespoons oil
1 kg chicken breast, cubed
1 brown onion, diced
2 cloves garlic, finely diced
1/2 tablespoon fresh ginger, finely grated
3-4 cloves, whole
2-3 bay leaves
4-5 cardamom pods
1/2 tablespoon turmeric powder
2 – 3 teaspoons curry powder
1 tablespoon cumin powder
1/2 tablespoon coriander powder
1/4 teaspoon chilli powder
1 tin (400g) tomatoes, diced
1 tin (400g) coconut cream
coriander fresh to garnish
In a large pot, heat the oil over medium heat. Add onion and fry until soft. Add garlic and ginger and fry until fragrant.
Add chicken and fry until chicken turns white.
Add all the spices and cook for about 5 minutes.
Add 1/4 cup water, tomatoes and coconut cream.
Simmer until chicken is cooked and sauce thickens.
Serve with rice and garnish with fresh coriander.