Spiced Nepali Chicken Curry with Fenugreek and Tomato

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 recipe, ready in about 50 minutes, pairs boneless chicken thighs, mustard oil, onion 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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 1 large finely chopped onion and sauté for 6-8 minutes until golden brown and caramelized.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
4. 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.
5. 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.
6. Step 6: Add 1 lb boneless chicken thigh pieces and 1 cup water, stir well to coat the chicken with the sauce.
7. Step 7: Cover and simmer over low heat for 25 minutes until the chicken is cooked through and tender, stirring occasionally.
8. Step 8: Season with salt to taste, garnish with 1/4 cup chopped fresh cilantro, and serve hot with rice or flatbread.