Gurkhali Spiced Chicken Curry with Cardamom
This Gurkhali Spiced Chicken Curry, known as Kukhra Alainchi Sanga, is a tribute to the rich culinary tradition of the Gurkha people of Nepal. Growing up in Hong Kong during the 60's and 70's, I forged lifelong friendships with Gurkha children and was often invited to their homes, where I was enchanted by the flavors of authentic Nepalese cuisine. Inspired by those nostalgic memories, this recipe emphasizes the harmonious blend of spices, including cardamom, ginger, and fennel, creating a warm and inviting dish that isn’t too fiery but provides a delightful warmth. Ideal for gatherings or family dinners, it pairs wonderfully with a light lager or a crisp, dry white wine. Complete your meal experience with refreshing water infused with lemon slices and ice cubes, ensuring a fulfilling feast for your guests.
8
Servings
N/A
Calories
13
Ingredients
Ingredients
chicken meat
2 kg (chopped into small pieces)
onions
200 g (peeled and chopped)
natural yoghurt
250 ml (plain)
vegetable oil
50 ml (for cooking)
cardamom seeds
1.5 teaspoons (whole or ground)
gingerroot
25 g (chopped, NOT powdered)
garlic cloves
4 (peeled)
fennel seeds
1.5 teaspoons (whole or ground)
cayenne pepper
1 teaspoon (for heat)
turmeric
1.5 teaspoons (ground)
cinnamon stick
1 (whole or chopped)
cloves
2 (whole)
cold water
350 ml (for cooking)
Instructions
1
Begin by peeling and finely chopping the onions, garlic, and ginger.
2
In a mixing bowl, combine the natural yoghurt, cardamom seeds, chopped ginger, chopped garlic, fennel seeds, and cayenne pepper. Grind the mixture into a smooth paste to create a masala.
3
Sprinkle a pinch of salt over the chopped chicken pieces, then generously coat them with the masala mixture. Allow the chicken to marinate for at least one hour to enhance the flavors.
4
In a large, heavy-bottomed pan, heat the vegetable oil until it shimmers slightly. Add the chopped or ground cinnamon stick and cloves, followed by the chopped onions. Sauté until the onions turn golden brown and fragrant.
5
Carefully add the marinated chicken, ensuring that as much of the marinade as possible is added to the pan. Stir gently to mix with the onions and spices without causing the mixture to break down.
6
Cook the chicken undisturbed for a few moments until you see oil rising to the surface. Then, gradually pour in the cold water and bring the mixture to a rolling boil.
7
Once boiling, cover the pan with a lid and reduce the heat. Let it simmer gently, stirring occasionally, until the chicken is fully cooked and tender, approximately 30-40 minutes.
8
To serve, place a generous bed of rice, whether plain, pilau, or saffron-infused, on each plate. Spoon the flavorful chicken curry over the rice, allowing the rich masala sauce to soak in.
9
On the side, provide small bowls with chopped onions, tomatoes, cucumbers, and chutney for guests to personalize their plates. This dish also pairs beautifully with naan bread or similar accompaniments.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gurkhali Spiced Chicken Curry?
It is a traditional Nepalese dish known as Kukhra Alainchi Sanga, which pays tribute to the culinary traditions of the Gurkha people.
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
What is the recommended marination time for the chicken?
The chicken should be allowed to marinate for at least one hour to allow the flavors to penetrate the meat.
What are the primary flavor notes in this dish?
The dish features a harmonious blend of cardamom, ginger, and fennel, providing a warm and inviting flavor profile.
Is this chicken curry very spicy?
While it contains cayenne pepper, the dish is designed to be flavorful and warm rather than excessively fiery.
What type of yogurt should be used in the masala?
The recipe calls for 250 ml of plain natural yogurt.
Can I use powdered ginger for this recipe?
No, the recipe specifically requires 25 g of fresh gingerroot that has been chopped.
How much chicken meat is required?
You will need 2 kg of chicken meat, chopped into small pieces.
What should be included in the masala paste?
The masala paste consists of natural yogurt, cardamom seeds, ginger, garlic, fennel seeds, and cayenne pepper.
How long does the chicken need to simmer?
The chicken should simmer gently for approximately 30 to 40 minutes until it is fully cooked and tender.
What is the first step in preparing the curry base?
The first step is to peel and finely chop the onions, garlic, and ginger.
When do I add the water to the curry?
Water should be added gradually after the marinated chicken has cooked long enough for oil to rise to the surface.
What type of oil is used for cooking?
The recipe uses 50 ml of vegetable oil.
How should the onions be cooked?
The onions should be sautéed in oil with cinnamon and cloves until they are golden brown and fragrant.
What are the suggested side dishes?
It is recommended to serve the curry with chopped onions, tomatoes, cucumbers, and chutney on the side.
What type of rice pairs well with this curry?
You can serve it over a bed of plain, pilau, or saffron-infused rice.
Does this recipe use turmeric?
Yes, the recipe includes 1.5 teaspoons of ground turmeric.
How many cloves are used in the dish?
The recipe calls for 2 whole cloves.
What bread is recommended as an accompaniment?
Naan bread is a beautiful accompaniment to this flavorful chicken curry.
What drinks are recommended to pair with this meal?
A light lager, a crisp dry white wine, or lemon-infused water are excellent choices.
How much water is needed for the sauce?
The recipe requires 350 ml of cold water.
What is the purpose of the cardamom seeds?
Cardamom seeds are a central spice that provides the signature aromatic warmth of the dish.
How many garlic cloves are needed?
The recipe uses 4 peeled garlic cloves.
Should the cinnamon stick be whole or ground?
The cinnamon stick can be either whole or chopped depending on your preference.
What is the cultural background of this recipe?
The recipe is inspired by the author's childhood memories of authentic Nepalese cuisine and friendships with Gurkha children.
How do I know the chicken is ready to serve?
The chicken is ready when it is fully cooked through and tender after simmering.
What is the consistency of the masala?
The ingredients should be ground into a smooth paste to ensure a rich and consistent sauce.
Is the fennel used whole or ground?
You can use 1.5 teaspoons of either whole or ground fennel seeds.
Do I need to cover the pan while simmering?
Yes, cover the pan with a lid once the mixture reaches a boil and reduce the heat.
How much cayenne pepper is included?
The recipe includes 1 teaspoon of cayenne pepper for heat.