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Table Indienne
Timur Chicken Curry - Himalayan Style
A rustic and fragrant chicken curry, typical of the North-East India and Nepal regions. Timut pepper brings its unique citrus signature.
30 min
Preparation
25 min
Cooking
20 min
Rest
4
Servings
Intermediate
Difficulty
Ingredients
- Chicken thighs, cut into pieces: 600g
- Coarsely crushed Timut pepper: 1 tablespoon
-
Lakadong turmeric: 1 teaspoon
- Sliced onions: 2
- Crushed tomatoes: 2
- Garlic/ginger paste: 1 tablespoon
-
Cinnamon stick: 1
- Oil
- Salt
- Fresh coriander
Instructions
-
1
The Marinade: Marinate the chicken with turmeric, half the Timut pepper and salt for 20 minutes.
-
2
The Base: Brown the onions with the cinnamon. Add the garlic-ginger paste, then the tomatoes. Cook until the tomatoes break down.
-
3
The Chicken: Add the chicken and brown on all sides.
-
4
Simmering: Pour in a small glass of water, cover and simmer for 20 minutes.
-
5
The Final Touch: Just before serving, sprinkle the remaining Timut pepper to preserve the grapefruit aroma.
Tips
Add Timut pepper in two stages: half for the marinade (depth) and half as a finishing touch (aroma). The citrus notes tend to evaporate with prolonged cooking.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Ceylon Cinnamon Alba
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