Jomsom Chicken Curry

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Here is another easy-to-prepare chicken dish that does not require marinating but has a delicious spicy flavor. Serve it with the traditional Nepali accompaniments of rice, lentils, and vegetables or with warm bread.

This chicken curry gets its name from a beautiful small village, Jomsom, situated in the Mustang District of Nepal. About ten years ago, when my daughter and I were trekking from Pokhara-Jomsom en route to Muktinath, the highlight of our trek was stopping at one of the Thakali restaurants in Jomsom. We were served a spicy chicken curry cooked in a delicious blend of fresh herb and spices. We loved the dish so much and started to call it Jomsom ko khukuraa curry. This is my simplified version of the chicken curry eaten there. This chicken curry gets its name from a beautiful small village, Jomsom, situated in the Mustang District of Nepal. About ten years ago, when my daughter and I were trekking from Pokhara-Jomsom en route to Muktinath, the highlight of our trek was stopping at one of the Thakali restaurants in Jomsom. We were served a spicy chicken curry cooked in a delicious blend of fresh herb and spices. We loved the dish so much and started to call it Jomsom ko khukuraa curry. This is my simplified version of the chicken curry eaten there.

¼ cup vegetable oil

1 (1-inch) cinnamon stick

2 green cardamom pods, crushed

4 whole cloves

2 small cassia leaves

2 medium onions, finely chopped (about 2 cups)

1 (3- to 3½-pound) chicken, skinned and cut into 8 to 10 small pieces

1½ teaspoons salt, adjust to taste

1½ teaspoons ground cumin

1½ teaspoons ground coriander

½ teaspoon ground turmeric

2 medium tomatoes, finely chopped (about 2 cups)

2 fresh hot green chilies, split lengthwise

1 tablespoon minced fresh ginger

3 cloves garlic, minced

1 teaspoon Nepali garam masalaa

4 or 5 green onions (white and pale green parts), finely chopped

½ cup finely chopped cilantro

Directions at app.ckbk.com

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