Easy Chicken Curry Recipe (Chicken Tarkari)

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Enjoy the amazing flavors of this Nepali chicken curry, made without coconut milk or cream. It’s perfect when served alongside a portion of rice.

NEPALI CHICKEN CURRY RECIPE

Nepali Chicken Curry

Curry is a staple dish in every Nepalese household. Curry is called “tarkari” in Nepali. A typical Nepalese diet includes rice, lentil soup, meat or vegetables, and pickles. Curry is pretty much what we eat every day.

Chicken curry is one of my kitchen’s most frequently prepared curry. It’s easy to cook and tastes great with rice or roti while being a healthier option.

I sometimes customize the recipe by adding lots of vegetables, No matter how I cook it, it always makes for the perfect side dish to rice. Of course, there are many variations and ways to cook it, but this is a simple and easy Nepali chicken curry recipe.

Here is a step-by-step photo instruction on how to cook chicken curry in Nepali style.

EASY CHICKEN CURRY RECIPE NEPALI STYLE.

Ingredients

NEPALI CHICKEN CURRY INGREDIENTS.

Chicken: I use chicken thighs in this recipe because they are juicy and taste better. If you prefer, boneless skinless chicken breasts can also be used for this recipe. 

Onion, tomato, cilantro and green chilies.

Oil: Any vegetable oil of your choice (olive oil or any cooking oil of your choice)

Seasoning: Salt, ginger and garlic.

Spices: Turmeric powder,  cumin seeds, red Kashmiri chili powder, or red chili powder, bay leaf,  curry powder or meat masala. If you don’t have curry or meat masala powder, try combining ½ tsp of cumin with ½ tsp of coriander powder.

Water

Instructions

ADD OIL, ONC EHOT ADD CUMIN SEED AND GREEN CHILI.

Step 1: Heat oil. Once hot add the cumin seeds and let them cook until they turn light golden brown. Add a bay leaf and let it cook for few seconds. Then, add chopped green chili.

ADD ONION AND SAUTE.

Step 2: Add chopped onion to the pan. Mix it well and stir fry until the onion softens.

ADD CHICKEN.

Step 3: Add chicken. Fry chicken it for 10-12 mins on medium heat until you can see the color changes.

ADD SPICES.

Step 4: After that, add all spices (red kashmiri powder, turmeric powder, curry powder, salt to taste, and ginger/garlic paste). Combine everything well and cook for 2-3 mins on medium-high heat.

COMBINE ALL SPICES.

Step 5: Combine everything well and cook for 2-3 mins on medium-high heat

ADD TOMATO

Step 6: Add chopped tomatoes. Mix it well. Cook for until the tomatoes are mushy.

ADD WATER.

Step 7: Add water and cover the pan.

COVER THE LID

Step 8: Simmer for 8-10 mins on low heat until the chicken is cooked thoroughly.

GARNISH IT WITH CILANTRO.

Step 9: Next, addd cilantro and season with salt if needed.

SERVE HOT.

Step 10: Finally serve hot with rice or naan/roti.

Serving & Storage Suggestion

STORAGE

Rice: It is best to serve chicken curry with a hot steamed bowl of rice or any other type of grain that you prefer. This fluffy, aromatic rice pairs perfectly with the curry.

Roti or Naan Bread: In addition to rice, you can also serve your curry with naan bread, chapatti, paratha, or any other type of flatbread.

Pickles and Chutneys: Achar (Nepalese pickles) or chutney can be served alongside to add another flavor dimension. Tomato achar and cucumber achar could be great options.

STORAGE

Refrigerator: Leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezer: If you want to store it for longer, chicken curry can be frozen. Ensure it is cooled completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be kept in the freezer for up to 2 months.

Other Curry Recipes

If you are interested in trying some other curry recipes, here are some that you might like to try:

NEPALI CHICKEN CURRY RECIPE-1

Nepali Chicken Curry Recipe ( Chicken Tarkari)

Enjoy this simple Nepali chicken curry recipe for a satisfying meal any day of the week! It's perfect when served alongside a portion of rice.
Print Pin Rate
CourseMain
CuisineNepali
CategoryCurry
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings2 people
Calories220kcal

Ingredients

Meat

  • 6 oz chicken thigh (171g)

Vegetables

  • ½ cup chopped onion
  • ½ cup chopped tomato
  • cup cilantro
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 green chili (adjust to your liking)

Spices

  • ½ tsp red chili kashmiri powder
  • ½ tsp ground turmeric
  • ½ tsp cumin seeds
  • 1 tsp curry powder
  • 1 bay leaf

Seasoning

  • 1 tsp salt (to taste)

Oil

  • 1 tbsp oil (any vegetable oil of your choice)

Water

  • cup water

Instructions

  • Heat oil in a pan. Once hot, add the cumin seeds and let them cook for one minute or until they turn light golden brown.
    1 tbsp oil, ½ tsp cumin seeds
  • Add a bay leaf and let it cook for few seconds.
    1 bay leaf
  • Then, add chopped green chili and let it cook for a min.
    2 green chili (adjust to your liking)
  • Add chopped onion to the pan. Mix it well and stir fry until the onion turns golden brown.
    ½ cup chopped onion
  • Add chicken. Cook it for 10-12 mins on medium heat until you can see the color changes.
    6 oz chicken thigh (171g)
  • After that, add all spices and combine everything well and cook for 5 -7 mins on medium-high heat.
    1 tsp minced garlic, 1 tsp minced ginger, ½ tsp red chili kashmiri powder, ½ tsp ground turmeric, 1 tsp curry powder, 1 tsp salt
  • Add chopped tomatoes. Mix it well. Cook until the tomatoes are mushy.
    ½ cup chopped tomato
  • Add water. Cover the pan with the lid and simmer for 8-10 mins on low heat until the chicken is cooked thoroughly.
    1½ cup water
  • Finally, add cilantro and season with salt if needed. Serve hot with rice or naan/roti.
    ⅓ cup cilantro

Video

The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 220kcal | Carbohydrates: 11g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 1467mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg
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Tags:

Non- Veg / Popular

2 thoughts on “Easy Chicken Curry Recipe (Chicken Tarkari)”

  1. 5 stars
    Excellent recipe for a home-cooked Nepali style chicken curry. It is flavorful, aromatic and your guests will love it and cannot get enough of it. I have tried many recipes and this is close to perfect.

    Thank you, Jeena, for sharing it to the world (and I am happy to have found it).

    XOXO
    – Nix

    Reply

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Recipe Rating




5 from 3 votes (2 ratings without comment)