Nepali Chicken Tarkari
- Womenscorner Desk
- October 2, 2020
Ingredients :
- 1 teaspoon ground turmeric
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 boneless skinless chicken breasts, cubed
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
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- 3 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon ground cumin
- 4 dried red chilies seeded and minced
- 2 bay leaves
- 1 large onion chopped
- 2 cups chicken stock
- 2 large tomatoes chopped
- Handful of fresh cilantro leaves coarsely chopped
Method : Mix together the turmeric, pepper and salt. Rub the turmeric black pepper, and salt everywhere the chicken and let marinate within the refrigerator, covered, for half-hour. In a small skillet over medium heat, dry-roast the mustard seeds for a couple of seconds, or until they're fragrant. Remove from the skillet and repeat with the fenugreek seeds. Be careful to not burn the spices.
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Combine the mustard seeds and fenugreek seeds during a mortar and pestle or spice grinder and grind into a rough powder. Heat the oil during a wok or large saucepan over medium-high heat. Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir to mix . 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 back a boil, then decrease the warmth and simmer gently for half-hour. Sprinkle with the chopped cilantro. Serve with cooked polished rice.
