NEPALESE CURRY STYLE / नेपाली करी स्टाइल

 

Here are two traditional Nepalese recipes that feature curry:

1. Nepalese Chicken Curry (Kukhura Ko Masu):

Ingredients:

- 1 lb chicken pieces (with bone-in for more flavor)

- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 tomatoes, chopped

- 2 tablespoons Nepali curry powder (masala)

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon chili powder (adjust to taste)

- Salt to taste

- 1 cup water

- Fresh cilantro leaves for garnish

- Cooked rice or roti for serving

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened.

2. Add the minced garlic and ginger, and cook for another minute until fragrant.

3. Add the chopped tomatoes to the skillet and cook until they break down and release their juices.

4. Stir in the Nepali curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a couple of minutes to toast the spices.

5. Add the chicken pieces to the skillet and coat them well with the spice mixture.

6. Pour in the water, season with salt, and stir to combine.

7. Cover the skillet and let the chicken curry simmer over low heat for about 30-40 minutes, or until the chicken is cooked through and tender.

8. Adjust seasoning if necessary. Garnish the Nepalese chicken curry with fresh cilantro leaves before serving.

9. Serve hot with cooked rice or roti.

2. Nepalese Vegetable Curry (Tarkari):

Ingredients:

- Assorted vegetables (such as potatoes, carrots, cauliflower, green beans, peas), chopped

- 2 tablespoons vegetable oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 tomatoes, chopped

- 2 tablespoons Nepali curry powder (masala)

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon chili powder (adjust to taste)

- Salt to taste

- 1 cup water

- Fresh cilantro leaves for garnish

- Cooked rice or roti for serving

Instructions:

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened.

2. Add the minced garlic and ginger, and cook for another minute until fragrant.

3. Add the chopped tomatoes to the skillet and cook until they break down and release their juices.

4. Stir in the Nepali curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a couple of minutes to toast the spices.

5. Add the chopped vegetables to the skillet and coat them well with the spice mixture.

6. Pour in the water, season with salt, and stir to combine.

7. Cover the skillet and let the vegetable curry simmer over low heat for about 20-30 minutes, or until the vegetables are cooked through and tender.

8. Adjust seasoning if necessary. Garnish the Nepalese vegetable curry with fresh cilantro leaves before serving.

9. Serve hot with cooked rice or roti.

These Nepalese curry recipes are comforting, flavorful, and perfect for a delicious meal!