Ghurka Chicken Cardamom Curry Kukhra Alainchi Sanga
Dive into the heart of Nepalese-inspired cuisine with Ghurka Chicken Cardamom Curry, also known as Kukhra Alainchi Sanga. Bursting with robust flavors, this aromatic dish features tender chicken simmered in a fragrant blend of warm spices, including green cardamom, cinnamon, and bay leaves. A luscious base of caramelized onions, tangy yogurt, and ripe tomatoes creates the perfect balance of richness and acidity, complemented by hints of turmeric, cumin, and coriander. This curry's slow-cooked process ensures every bite is infused with mouthwatering aromas, making it a delightful centerpiece for any meal. Garnished with fresh cilantro, this dish pairs beautifully with steamed rice or warm roti, offering a comforting yet exotic culinary experience. Perfect for anyone seeking flavorsome chicken curry recipes with a touch of authentic Nepali flair, this recipe is a must-try for any spice lover!
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Recipe Information
Ingredients
- 500 g Chicken (bone-in or boneless, cut into bite-sized pieces)
- 6 Green cardamom pods
- 2 medium Onion (finely sliced)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 medium Tomatoes (chopped)
- 100 g Yogurt (plain, unsweetened)
- 2 tbsp Vegetable oil or ghee
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Chili powder (optional, adjust to taste)
- 1 tsp Salt
- 1 Cinnamon stick
- 2 Bay leaves
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 200 ml Water
Instructions
Heat the vegetable oil or ghee in a large pan or pot over medium heat.
Add the cinnamon stick, bay leaves, and green cardamom pods to the oil. Stir for 30 seconds until fragrant.
Add the finely sliced onions and sauté for 8–10 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they soften and break down.
Reduce the heat to low and stir in the ground turmeric, cumin, coriander, chili powder (if using), and salt. Cook the spices gently for 1–2 minutes.
In a small bowl, whisk the yogurt to avoid lumps and then slowly incorporate it into the pan, stirring continuously to prevent curdling.
Add the chicken pieces and coat them evenly with the spice mixture. Cook for 5–7 minutes until the chicken is lightly browned.
Pour in the water, stir, and cover the pan with a lid. Let the curry simmer for 20–25 minutes, stirring occasionally, until the chicken is tender and cooked through.
Taste and adjust seasoning if needed. Remove the cinnamon stick and bay leaves before serving.
Garnish with freshly chopped cilantro and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 24.8 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 429 mg | 33% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2831 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
