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
Loading...
Ceylon Cinnamon Alba
Loading...
Timut Pepper from the Himalayas
Loading...
Get this recipe by email
Receive the recipe in PDF format directly in your inbox, ready to print.
Your email will only be used to send you the recipe. See our privacy policy.
Reviews
No reviews yet
Be the first to review this recipe!