Chiken – Chicken Eggplant Bhutuwa (Nepali Food Recipe)

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

INGREDIENTS:

  • 2 lbs. chicken breasts, cut into 1-in pieces (can be substituted with lamb)
  • 3 cups eggplant, cut into 1-in long, 1/4-in strips
  • 1 cup tomatoes, sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 5 dried whole red chilies
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon turmeric
  • 2 tablespoons cooking oil for browning
  • 2 tablespoons cooking oil for stir frying
  • 1 cup broth or water
  • 1 tablespoon 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 four tablespoons of cooking oil.
  • Brown chicken on all sides, and set aside.
  • Drain excess oil.
  • Heat two tablespoons of oil and add cumin seeds and dried whole chilies; fry until dark.
  • Put turmeric, garlic, ginger, cumin powder, chili powder and curry powder; stir for a minute or so.
  • Add eggplant pieces,  salt and pepper; stir-fry until slightly wilted.
  • Add tomatoes and chicken pieces.
  • Add broth if required.
  • Stir-fry the chicken mixture for 10 min or until chicken is cooked tender.
  • Cook in low heat till the excess liquid is evaporated off.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro.
  • Serve with rice, or roti (flat bread).

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

Originally posted 2009-12-12 12:04:51.

Chicken – Chicken Zucchini Bhutuwa (Nepali Food recipe)

(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.

Chicken – Jwanu Chicken Tarkari (Nepali Food Recipe)

(Himalayan Chicken Stewed in Jwanu Broth)

INGREDIENTS

  • 2 lb. chicken, cut into 1-in. cubes (can be substituted with lamb)
  • 1 lb. spinach, thoroughly washed and torn into pieces
  • 5 dried red chilies
  • 1 tablespoon jwanu (lovage seeds)
  • 1 teaspoon mustard seeds
  • 1 cup onion, chopped
  • 1 teaspoon turmeric
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 2 cup tomatoes
  • 2 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a large bowl, combine chicken pieces with one tablespoon of cooking oil, turmeric powder and salt.
  • Let marinate for 10-15 minutes.
  • In the mean time, heat two tablespoons of oil in a sauce pan.
  • Put dried red chilies and fry until dark.
  • Add jwanu and mustard seeds to the oil; fry for 15 sec.
  • Transfer seasoned chicken pieces to the pan and brown well on medium-high heat.
  • Lower the heat to medium and to the browned chicken mixture, add garlic, ginger, cumin powder, curry powder and chili powder; stir the entire mixture well for about two minutes until the aroma of different spices is released.
  • Add chopped tomatoes, broth, salt and pepper; mix well.
  • Bring the stew mixture to a boil and allow stewing over low heat for about 20-25 minutes until the chicken is tender and the desired consistency of the sauce has been achieved.
  • At last, add spinach and gently fold into the stewed  chicken in batches.
  • Allow cooking for a minute or so just until all the spinach is wilted.
  • Adjust seasoning with salt and pepper. Garnish with chopped cilantro.
  • Serve with rice and roti (flat bread).

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

Originally posted 2009-12-08 12:11:22.