Entree: Nepal – Thakali Cuisine – थकाली कुखुरा करी ➤ Thakali Kukhura Kari (Tomato-forward Thakali-style chicken curry scented with local spices including timur (Sichuan pepper)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 48 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), about 4–6 pieces
- 2 tbsp (30 ml) vegetable or mustard oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves (about 1.5 oz / 45 g) garlic, minced
- 2 inch (5 cm) piece ginger, grated (about 1 oz / 30 g)
- 3 medium tomatoes, chopped (about 12 oz / 350 g) or 1 1/2 cups (375 g) crushed tomatoes
- 1–2 green chilies, slit (adjust to taste)
- 1 tsp (2 g) timur (Sichuan pepper) powder or coarsely crushed
- 1 tsp (3 g) cumin seeds, toasted and ground
- 1 tsp (2 g) coriander powder
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) Kashmiri or mild red chili powder (adjust to heat preference)
- 1/2 tsp (2 g) garam masala
- 1 cup (240 ml) water or chicken stock
- 2 tbsp (30 ml) plain yogurt, beaten (optional for body)
- 1 tsp (5 g) salt, or to taste
- Fresh cilantro, chopped, for garnish
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)

Instructions

1. Pat the chicken dry and season lightly with 1/2 tsp salt. Heat the oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle 15–20 seconds.
2. Add the chopped onion and cook, stirring occasionally, until deep golden brown, about 8–10 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Add chopped tomatoes and slit green chilies; cook until tomatoes break down and oil separates from the masala, about 8–10 minutes.
4. Stir in turmeric, chili powder, coriander powder and timur powder; cook 1 minute to bloom the spices. Add the chicken pieces and stir to coat in the masala, searing briefly on each side 2–3 minutes.
5. Pour in 1 cup (240 ml) water or stock, bring to a simmer, cover partially and cook on medium-low until chicken is tender, about 25–30 minutes. Stir occasionally and add more water if needed for desired consistency.
6. If using, whisk in the yogurt off-heat to prevent splitting, then simmer 2–3 minutes. Stir in garam masala and remaining salt to taste.
7. Finish with lemon juice and chopped cilantro. Serve hot with steamed rice, beaten rice (chiura), or flatbread.