Kukhura ko Masu (Nepali Chicken Curry)
Local name: कुखुराको मासु
In short: Bone-in chicken simmered with onion, tomato, ginger, garlic, cumin and coriander in a light, aromatic gravy finished with garam masala. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 20 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 355 kcal
Kukhura ko masu is the chicken curry of Nepali home kitchens, cooked for weekend lunches, guests and festivals and served with rice or dal bhat. The gravy is lighter than many curries, built on onion, tomato, ginger and garlic with cumin, coriander and turmeric, and traditionally cooked in mustard oil. Bone-in pieces give the best flavor. A final pinch of garam masala and a handful of coriander lift the curry just before it reaches the table.
Instructions
- Toss the chicken with half the ginger-garlic paste, the turmeric and the 1/2 teaspoon salt. Leave for 20 minutes.
- If using mustard oil, heat it in a wide pot until it just begins to smoke, then take it off the heat for 30 seconds and return it to medium heat. This mellows the raw sharpness. Add the bay leaf, cinnamon, cardamom and cloves and cook for 20 seconds.
- Add the onions and cook for 8 to 10 minutes until golden. Stir in the remaining paste for 1 minute, then the cumin, coriander, chili powder and timur for 30 seconds.
- Add the tomatoes and cook for 5 minutes until soft and jammy.
- Add the chicken and stir for 6 minutes until it loses its raw color. Pour in the water and the 1 teaspoon salt, bring to a simmer, then cover and cook for 25 to 30 minutes until the chicken is tender and reaches 74°C (165°F) near the bone.
- Uncover and simmer for 5 minutes to thicken the gravy. Add the green chilies and garam masala, then scatter with coriander.
- Rest for 10 minutes before serving with rice, dal bhat or flatbread.
Tips
- Mustard oil is traditional, but if you do not like its sharpness use neutral oil and add 1/2 teaspoon of mustard seeds with the whole spices.
- For speed, cook the curry in a pressure cooker for 12 minutes at high pressure, release naturally, then simmer uncovered to thicken.
Questions and answers
How is Nepali chicken curry different from other chicken curries?
It is usually lighter, with a thinner gravy, mustard oil and fewer spices. Timur, a citrusy Himalayan pepper, is a distinctive touch.
Can I use boneless chicken?
Yes. Use boneless thighs cut into chunks and reduce the covered simmer to 15 minutes. Bone-in gives more flavor in the gravy.
What do you serve with kukhura ko masu?
Steamed rice with dal, a vegetable tarkari and a pickle (achar) is the classic plate. It is also good with roti or sel roti.
How long does it take to make Kukhura ko Masu (Nepali Chicken Curry)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Kukhura ko Masu (Nepali Chicken Curry)?
About 355 kcal per serving, with 36 g of protein, 10 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 355 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 10 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
