(Tender Chicken Stir-Fried with Zucchini, Nepali Style)

INGREDIENTS

  • 2 lbs. chicken breasts, skinned, boned, and cut into 1-in pieces (can be substituted with lamb)
  • 2 cups zucchini (lauka), cut into 1-in long strips
  • 2 cups red bell pepper, cut into 1-in long strips
  • 2 cups tomatoes, sliced
  • 1 cup onions, sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon turmeric
  • 2 tablespoons clarified butter
  • 3 tablespoons vegetable oil for browning
  • 2 tablespoons cilantro, finely chopped, for garnish
  • Salt and Pepper

DIRECTIONS

  • In a large bowl, combine chicken pieces with 1/2 teaspoon of turmeric, salt and pepper.
  • Mix well, cover, and let marinate for 30 minutes.
  • In a non-stick pan, heat three tablespoons of cooking oil, brown chicken on all sides, and set aside.
  • Drain the oil, and heat clarified butter.
  • Add onions and sauté till light brown.
  • Add turmeric, garlic, ginger, cumin, curry powder and chili powder.
  • Stir for one minute on low heat.
  • Add zucchini, red bell pepper and tomato slices to the onion mixture.
  • Stir-fry till wilting occurs.
  • Transfer browned chicken to vegetables.
  • Add salt and pepper and stir-fry for another 5-7 minutes, until the chicken pieces are cooked tender.
  • Garnish with chopped cilantro.
  • Serve with rice or roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi

Originally posted 2009-12-13 12:03:00.


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