Nepali Chicken Curry with Steamed Rice and Aloo Tarkari

Ingredients

• 700 gBone-in chicken pieces (curry cut)
• 300 gPotatoes, peeled and cubed (2cm)
• 2 mediumOnion, finely sliced
• 2 mediumTomatoes, roughly chopped
• 6 cloveGarlic cloves, minced
• 2 tspFresh ginger, minced
• 2 pieceGreen chillies, slit
• 3 tbspFresh coriander, chopped
• 1.5 cupBasmati rice
• 4 tbspMustard oil
• 0.5 tspTimur (Sichuan pepper), lightly crushed
• 1 tspCumin seeds
• 2 pieceBay leaves
• 1 tspTurmeric powder
• 2 tspCoriander powder
• 1 tspCumin powder
• 1 tspRed chilli powder
• 0.5 tspGaram masala
• 1.5 tspSalt
• 2.5 cupWater
• 1.5 tbspCooking oil (for aloo tarkari)
• 0.25 tspFenugreek seeds
• 1 pieceDried red chilli

Method

1. 1

   Wash the basmati rice and soak it in cold water for 10 minutes. Drain, then add to a pot with 2.5 cups water and 0.5 tsp salt. Bring to a boil, cover tightly, reduce heat to the lowest setting and cook for 12 minutes. Turn off heat and leave covered to steam.

2. 2

   While the rice soaks, pat the chicken pieces dry and toss with 0.5 tsp turmeric, 0.5 tsp red chilli powder and 0.5 tsp salt. Set aside.

3. 3

   Heat mustard oil in a heavy-bottomed pot over medium-high heat until it just begins to smoke lightly (this removes the raw pungency). Add bay leaves, cumin seeds and crushed timur — let them sizzle for 20 seconds.

4. 4

   Add the sliced onions and cook, stirring frequently, for 7–8 minutes until deep golden brown. Add the minced garlic, ginger and green chillies and stir-fry for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes and cook for 3–4 minutes, pressing them down until they break down into a thick masala. Add the remaining turmeric, coriander powder, cumin powder and red chilli powder. Stir well and cook the masala for 2 minutes until oil begins to separate.

6. 6

   Add the marinated chicken pieces and stir to coat well in the masala. Cook on high heat for 3–4 minutes, turning the pieces, until the chicken is sealed and lightly browned on the outside.

7. 7

   Add 0.5 cup water, stir, cover and cook on medium heat for 12–14 minutes, stirring once halfway, until the chicken is cooked through and the gravy has thickened. Stir in garam masala and taste for salt.

8. 8

   While the chicken cooks, heat 1.5 tbsp oil in a separate pan over medium heat. Add fenugreek seeds and the dried red chilli — let them splutter for 15 seconds. Add the cubed potatoes, 0.25 tsp turmeric and a pinch of salt. Stir to coat.

9. 9

   Cover the aloo tarkari pan and cook for 10–12 minutes on medium-low heat, stirring every 3 minutes, until the potatoes are tender and lightly golden on the edges. Remove lid for the last 2 minutes to dry them out.

10. 10

    Garnish the chicken curry with fresh chopped coriander. Serve the curry, steamed rice and aloo tarkari together on the plate.