Nepali Curry Chicken

for

with Basmati Rice

Prep Time: 40 mins Calories: (per serving)595

Carbs: 65g Fat: 14g Protein: 42g Sodium: 260mg

Contains Chicken

Gluten Free

Contains Dairy

Dietitian Approved

Customer Favorite!
4.1 of 5 stars

In this Isthmus Eats dish, we bring you fresh tomatoes, cardamom, ginger, and garlic, which highlight a simplified version of the earthy and fragrant curries characteristic of Nepal. Fresh and flavorful chicken thighs are used, which stay moist and tender as they simmer in the curry sauce. Finally, we add local Greek yogurt to the curry to add a bit of creaminess and to round out all the flavors your mouth will be sure to enjoy.

Inspired from the other side of the world, we hope you enjoy right here in Madison, Wisconsin!

Dietitian Juli says, "The garlic and ginger in this dish add flavor without adding sodium!"

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Prep Protein

Photo based on 2-serving recipe

Prep Protein

Pat chicken dry with paper towels, then cut into 1 inch cubes and add to large bowl

-For jackfruit variation: Drain, place in large bowl, then cut into 1 inch pieces

-For tofu variation: Drain, pat dry, then cut into 1 inch cubes

Toss chicken/jackfruit/tofu with ⅔ curry powder,

teaspoon salt, and

teaspoon pepper

Start Rice

Photo based on 2-serving recipe

Start Rice

Bring rice,

1 ¼

2 ¼

cups water, and

teaspoon salt to boil in saucepan over medium heat

Reduce to low heat, cover, and simmer until rice is tender and liquid is absorbed, 12-15 minutes

-For cauliflower rice variation: Heat as directed on pouch

Cook Protein

Photo based on 2-serving recipe

Cook Protein

Heat

tablespoon

vegetable oil in

large

skillet

(or pot)

over medium heat until shimmering

Add onion, cook until softened, 4-5 minutes

Stir in cardamom, garlic, ginger, and remaining curry powder and cook until fragrant, 30 seconds

Stir in chicken/jackfruit/tofu and cook until lightly browned, 3 minutes, stirring often

Simmer

Photo based on 2-serving recipe

Simmer

Dissolve bouillon in

cup hot water to make broth

Stir in broth and half of tomatoes, then bring to boil over medium-high heat

Reduce to medium-low heat and simmer until chicken is fully cooked (internal temperature of 165 degrees) and sauce is slightly thickened and reduced by half, 8-10 minutes

Stir yogurt into pan until combined

Remove pan from heat, then stir in cilantro and remaining tomatoes

Plate

Fluff rice with fork and serve with curry chicken

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

In Your Bag

You'll Need