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Recipe-1 › Curries of the world › Nepali chicken curry (kukhura ko masu)

Nepal

Nepali chicken curry (kukhura ko masu)

Home-style chicken curry with timur (Sichuan-like pepper), cumin and tomato.

Nepali chicken curry (kukhura ko masu)
Close to the base recipe Medium

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Nepali chicken curry (kukhura ko masu). You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Nepali chicken curry (kukhura ko masu)

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken on the bone, in pieces.

From the base recipe

  • 2 Onions
  • 2 Green chillies
  • 3 tbsp Cooking oil
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric
  • 1 tsp · 300 ml Salt and water
  • 1 tbsp Ginger garlic paste
  • Cloves, cardamom and cinnamon not used
  • 1 tsp Garam masala (optional)

Add for Nepali chicken curry (kukhura ko masu)

  • 2 Tomatoes
  • 1 tsp · 1 tsp Cumin and coriander powder
  • a pinch Timur (Sichuan pepper, optional)
  • ¼ tsp Fenugreek seeds

Leave out

  • Nothing: use it all.

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Nepali chicken curry (kukhura ko masu): do thisChop the onions and green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Nepali chicken curry (kukhura ko masu): do thisCrackle a few fenugreek seeds in mustard oil, then fry the onions until golden. Add ginger garlic paste.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Nepali chicken curry (kukhura ko masu): do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Nepali chicken curry (kukhura ko masu): do thisFry the chicken until it browns, then add the tomatoes.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Nepali chicken curry (kukhura ko masu): do thisAdd chilli powder, turmeric, cumin and coriander powder.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Nepali chicken curry (kukhura ko masu): do thisAdd water to half-cover.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Nepali chicken curry (kukhura ko masu): do thisSimmer 25–30 minutes until tender. Finish with garam masala and a pinch of crushed timur.

Serve: With rice (dal-bhat) or roti.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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