Kukhurako Masu (Traditional Nepalese Style Chicken Curry)
Ingredients:
5 lb. whole chicken cut in 1” by 1”
5 teaspoons of mustard oil
1 teaspoon each cumin seeds, fenugreek seeds, cloves, and cardamom, two cinnamon sticks,
and three bay leaves
1 large chopped onion
1 teaspoon turmeric powder and salt to taste
4 teaspoons of fresh garlic, ginger, and green chili paste
2 teaspoon cumin powder, coriander powder, and meat masala (can use garam masala, curry
powder, or another meat masala mix)
2 medium-size chopped tomatoes
Several grams of finely chopped fresh cilantro
Instructions:
- Heat the mustard oil in a large size iron saucepan (Karahi) until steam is noticed out of
the oil. - Add the cumin, fenugreek, cloves, cardamom, cinnamon stick, and bay leaves, stirring
them carefully until they turn dark brown. - Add chopped onion and stir the onions until they turn medium brown.
- Drop in the chopped chicken, and add turmeric powder and salt to taste.
- Stir the chicken frequently (about 20 minutes) until all the water evaporates from it in
medium heat. - The chicken should turn light brown and get sticky on the pan.
- Add garlic, ginger, and green chili paste and cook until the paste gets brown (about 5
minutes). Gently stir the curry frequently to ensure the chicken pieces do not break. - Add the cumin, coriander, and meat masala, and gently mix and cook them for another
3 minutes. - Add the chopped tomatoes and cook them until resulting in thick gravy. At this point, a
cup of water can be added for extra gravy. - Finally, the kitchen must smell like one of the most pleasant places. The last step is to
sprinkle the chopped fresh cilantro and let it rest for a few minutes, then serve it with
white rice and daal (lentil).
Note: If you don’t like bone-in chicken, use the boneless chicken thigh meat. Traditional Nepalese chicken
curry is made out of young roosters as well. They may take a little longer to cook, but the overall flavor of
the curry is unrivaled.
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