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.
Ingredients
1kg chicken, cut into pieces
3 large tomatoes, pureed
2 onions, finely sliced
4 cloves garlic, minced
1 inch ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon timur (Sichuan pepper), ground
3 tablespoons mustard oil
Salt to taste
Fresh cilantro for garnish
Instructions
1Heat mustard oil in a heavy pot until it begins to smoke, then let it cool slightly. This removes the pungency of raw mustard oil.
2Add sliced onions and fry until deep golden brown, about eight minutes.
3Add garlic and ginger, saute for two minutes. Then add all dry spices and stir for one minute.
4Pour in tomato puree and cook on medium heat for ten minutes until oil separates from the masala.
5Add 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.