NEPALI CHICKEN TARKARI
Steps:
- Mix together the turmeric, pepper and salt.
- Rub the turmeric black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes.
- In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant.
- Remove from the skillet and repeat with the fenugreek seeds.
- Be careful not to burn the spices.
- Combine the mustard seeds and fenugreek seeds in a mortar and pestle or spice grinder and grind into a coarse powder.
- Heat the oil in a wok or large saucepan over medium-high heat.
- Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir to combine.
- Add the onion and saute until slightly translucent.
- Drop in the marinated chicken and stir-fry for 4 minutes, then add the stock and tomatoes. Bring to a boil, then decrease the heat and simmer gently for 30 minutes.
- Sprinkle with the chopped cilantro.
- Serve with cooked white rice.
Nutrition Facts : Calories 3045 kcal, Carbohydrate 6 g, Protein 495 g, Fat 101 g, SaturatedFat 36 g, Cholesterol 1386 mg, Sodium 1394 mg, Sugar 2 g, ServingSize 1 serving
NEPALI CHICKEN TARKARI (CHICKEN CURRY)
Fragrant Nepali chicken Curry (tarkari chicken curry) is an absolutely delicious Nepalese dish. Combine lots of spices with chunks of chicken to make a thick and tasty sauce. Serve with rice. This meal will transport you straight to Nepal.
Provided by A Hedgehog in the Kitchen
Categories Dinner
Time 1h5m
Number Of Ingredients 15
Steps:
- Mix turmeric with a pinch of salt and black pepper.
- Cut the chicken into chunks.
- Rub the chicken with the turmeric mix and let marinate in the fridge for 30 minutes to 1h.
- Heat the mustard and fenugreek seeds, on low heat, in a small skillet until crackled. Be careful to not burn the spices. Grind the spices together.
- Heat a large tablespoon of olive oil in a pan or a casserole over medium heat.
- Add the onion and cook for 5 minutes.
- Add the mustard and fenugreek mix, garlic, ginger, cumin, chilies, bay leave and cook for 2 minutes.
- Add the chicken and cook for 8 minutes.
- Add the stock and tomato, a pinch of salt and cook for 30 minutes on low heat.
- Top with cilantro and serve with rice.
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