Sikkimese Chicken Curry
Bone-in chicken in the Sikkimese-Nepali style — onion, garlic, ginger, and tomato fried in oil with turmeric, coriander, cumin, and dried red chilli into a thick masala, the chicken added and slow-cooked until tender. Sichuan pepper is used instead of or alongside black pepper, giving the curry a gentle numbing quality that distinguishes Himalayan chicken curries from their plains counterparts. A pinch of fenugreek seeds in the tempering is the Sikkimese signature. The everyday meat curry of urban Gangtok and the hill communities; eaten at every meal occasion from weekday lunches to Sunday family gatherings.
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Recipe
Ingredients
|
300 grams | Chicken , cut into pieces |
|
2 tablespoons | Mustard oil |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 medium | Tomato , chopped |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add the chopped onions and sauté until they turn golden brown.
- 3 Add minced garlic and ginger, and sauté for another minute.
- 4 Add chopped tomatoes and cook until they become soft and oil separates.
- 5 Stir in turmeric powder, cumin powder, coriander powder, and red chili powder, and cook for 2 minutes.
- 6 Add the chicken pieces and salt to taste, and cook until the chicken is browned on all sides.
- 7 Pour in water, cover the pan, and let it simmer on low heat for 20-25 minutes until the chicken is cooked through.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For an authentic taste, use mustard oil and adjust the spices according to your preference.