Spiced Nepali Chicken Curry with Fenugreek and Tomato
A hearty Nepali-inspired chicken curry simmered in a fragrant blend of fenugreek, cumin, and ripe tomatoes for a warming and satisfying meal. This nepali-inspired chicken ready in about 50 minutes pairs mustard oil, large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces boneless chicken thighs
- 3 tbsp mustard oil
- 1 large, finely chopped onion
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 medium, pureed tomatoes
- 1 tsp fenugreek seeds
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp, adjust to taste red chili powder
- 1 cup water
- to taste salt
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp mustard oil in a large skillet over medium heat until shimmering. Add 1 tsp fenugreek seeds and fry for 30 seconds until fragrant.
- Step 2: Add 1 large finely chopped onion and sauté for 6-8 minutes until golden brown and caramelized.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 4: Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1 tsp red chili powder. Stir for 30 seconds to toast the spices.
- Step 5: Pour in 3 pureed medium tomatoes and cook for 5-7 minutes until the oil separates from the tomato mixture and deepens in color.
- Step 6: Add 1 lb boneless chicken thigh pieces and 1 cup water, stir well to coat the chicken with the sauce.
- Step 7: Cover and simmer over low heat for 25 minutes until the chicken is cooked through and tender, stirring occasionally.
- Step 8: Season with salt to taste, garnish with 1/4 cup chopped fresh cilantro, and serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Nepali Chicken Curry with Fenugreek and Tomato take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Nepali Chicken Curry with Fenugreek and Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard oil from drying out.
Can I substitute ingredients in Spiced Nepali Chicken Curry with Fenugreek and Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Nepali Chicken Curry with Fenugreek and Tomato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Nepali Chicken Curry with Fenugreek and Tomato?
Nepali chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
