My Nepali friend Deepak taught me how to make this Nepali Chicken Curry dish. For $8 per recipe this is a flavorful dinner that will spice up your weeknight!
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
People
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Ingredients
Chicken Curry
- 1/4 Yellow or Sweet Onion Sliced thin
- 4 Diced Tomatoes
- 4 Tablespoons olive oil
- 1 Jalapeno Diced
- 2.5 Tablespoons Ginger Minced
- 2.5 Tablespoons Minced Garlic
- 1 Tablespoon Turmeric
- 1 Tablespoon Salt
- 2 Tablespoons Cumin
- 2 Tablespoons Coriander
- 1 Teaspoon Black Pepper
- 1.5 Teaspoons Garam Masala You can buy this or make using the recipe below
- 20 Stems Cilantro chopped into small pieces stems included
- 1 Cup Water
- 2 Pieces Boneless Skinless Chicken Breast sliced thin against the grain
- 4 Cups Cooked Basmati Rice
Garam Masala
- 1/2 Teaspoon Green Cardamom
- 1/2 Teaspoon Clove
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
Ingredients
Chicken Curry
Garam Masala
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Instructions
- Add the olive oil, thinly sliced onion, and diced tomatoes to a pan and cook over medium heat until the tomato juice is mostly cooked off.
- As the tomatoes and onions are cooking, dice the jalapeño, ginger, and garlic and add to the pan. Continue cooking.
- Add the turmeric, salt, cumin, coriander, and black pepper and stir to combine.
- Slice the chicken into thin strips against the grain. Add the chicken, garam masala, cilantro, and water to the pan. Simmer, covered for 5-10 minutes, or until the chicken is cooked through. Serve with rice and enjoy!
Recipe Notes
Total Recipe Cost: $8.00
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