Recipe: Raju’s Gurkhali Chicken Curry

04
Jun
2017
cooking recipe

Gurkhali Chicken Curry, is a traditional Nepalese dish that Chef Raju has been cooking for his friends and family for over 30 years – ‘It’s one of my all time  favourite recipes to make at home, and my kids love it ‘.

It’s definitely one for the winter months. Enjoy!

Raju’s Gurkhali Chicken Curry (edited)

Gurkhas are legendary Nepalese soldiers, best known for their bravery and strength in battle. It has been written that even Samurai’s were scared when they heard the Gurkhalis were coming. Read more about Gurkhas >>

Prep time – 15 – 20 mins

Cook time – 45 – 50 mins

Serves – 8 People

Ingredients:

2kgs of chicken thigh boneless

120 ml of canola oil

2 cups of cold water

2 medium white onion sliced

1 teaspoon turmeric powder

1 TB cumin powder

1 TB coriander powder

1 TB garam masala

10 whole cardamom pods

10 whole cloves

6 star anise

2 cinnamon quills

6 dry bay leaves

1 – 2 teaspoon of chilli powder (2 teaspoon = medium heat)

6 cloves of crushed fresh garlic

5 cm of fresh ginger grated

200 grams of tomato paste

1 can (450gms) chopped tomatoes

500 grams of chopped pumpkin

2 cans of chickpeas, rinsed and drained

1 bunch of fresh coriander (hold half for garnish)

Step 1. Heat oil in large, deep sauce pan add onion and fry for ten minutes or until soft, add turmeric and fry for 1-2 minutes, then add cumin, coriander, Garam Masala and fry for 5 minutes stirring constantly on low heat.

Step.2 Add chicken and cook for ten minutes on slow heat, keep stirring until brown

Step 3. Add ginger and garlic, remaining spices and stir

Step 4. Add water and bring to boil – put a lid on, stir occasionally while gently simmering

Step 5. Add tomato paste, and stir well.

Step 6. Add canned tomatoes, pumpkin, and when pumpkin is tender add chick peas.

Step 7. Cook for further 10 minutes and season and add half bunch of fresh coriander and stir well.

Step 8, add more water to ensure sauce is of a gravy consistency

Step 9. Serve in bowl garnish with remaining coriander

Serve with side of basmati rice and roti

Serve with sweetened youghurt.

Enjoy!

 

Gurka Curry