Nepali Chicken Curry
कुखुराको मासु (koo-KHOO-rah-ko MAH-soo)
Nepali-Style Chicken Curry
A rich tomato-based chicken curry spiced with a distinctive Nepali blend of cumin, coriander, turmeric, and timur. Simmered until the oil separates, indicating perfectly cooked masala, and served with steamed rice.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat mustard oil in a heavy pot until it begins to smoke, then let it cool slightly. This removes the pungency of raw mustard oil.
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2
Add sliced onions and fry until deep golden brown, about eight minutes.
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3
Add garlic and ginger, saute for two minutes. Then add all dry spices and stir for one minute.
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4
Pour in tomato puree and cook on medium heat for ten minutes until oil separates from the masala.
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5
Add chicken pieces, coat well with the masala, add half a cup of water, cover, and simmer for twenty-five minutes until chicken is tender. Garnish with cilantro and serve with steamed rice.
Did You Know?
In Nepali households, the quality of a cook is often judged by how well they can make kukhurako masu, and every family claims their recipe is the best version.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- wooden spoon
- cutting board
The Story Behind Nepali Chicken Curry
Kukhurako masu is the everyday chicken curry found in homes across Nepal. While it shares similarities with Indian curries, the Nepali version is distinguished by its restrained spicing and the addition of timur (Sichuan pepper). The dish evolved alongside Nepal's agrarian lifestyle where chickens were raised in household yards. It became an essential part of the dal-bhat-tarkari meal structure. The technique of cooking until the oil separates from the masala is a hallmark of Nepali curry making, indicating that the raw flavor of spices has been fully cooked out.
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