Chicken – Mango Chicken Tarkari (Nepali Food Recipe)

(Nepali Chicken Curried with Mango and Spices)

INGREDIENTS

  • 2 lbs. chicken breast, cut into 1/2-in. slices
  • 2 cups ripe mango, diced
  • 1 tablespoon cumin powder
  • 1/2 teaspoon turmeric
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon chili paste
  • 1 tablespoon black peppercorn
  • 4 tablespoons clarified butter
  • Salt and Pepper
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a non-stick sauté pan, heat two tablespoons of butter.
  • Fry a tablespoon of black pepper corn for 30 sec.
  • Add turmeric and onion and sauté until translucent.
  • Add garlic, ginger and cumin powder; stir well for a minute or so.
  • Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
  • Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
  • Allow the mango mixture to simmer for another 10 minutes or so.
  • Reduce the mixture by half.
  • Remove from heat and transfer to a blender for pureeing.
  • Puree the mango mixture into a mango sauce.
  • In a large bowl, season chicken pieces with salt and pepper.
  • In a non-stick sauce pan, heat two tablespoons of butter.
  • Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
  • To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
  • Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and a desired consistency of the mango sauce has been achieved.
  • Adjust seasoning with salt and pepper.
  • Garnish with a tablespoon of chopped cilantro.
  • Serve with rice and roti (flat bread).

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

Originally posted 2010-01-26 16:19:06.

Chicken – Chicken Tarkari (Nepali Food Recipe)

(Classic Tender Chicken Curried in Yogurt and Himalayan Herbs)

INGREDIENTS

  • 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
  • 2 cups onion, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 5 dried red chilies
  • 1 bay leaf
  • 4 green cardamom, bruised
  • 1 cup yogurt
  • 1 cup broth or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 4 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

DIRECTIONS

  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat oil and brown chicken.
  • Reserve brown chicken in a plate.  Drain excess oil.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
  • Add turmeric and chopped onion, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
  • Transfer browned chicken pieces into the spice mixture; stir well.
  • Add yogurt and broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.  When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).

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

Originally posted 2009-12-11 12:06:34.

Chicken – Gorkhali Chicken Chop (Nepali Food Recipe)

(Nepali Chicken Cutlets)

INGREDIENTS

  • 1 lb. whole chicken breasts, skinned and boned
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 cup flour
  • 3 beaten eggs for egg-wash
  • 1 cup for frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • Butterfly chicken breasts.
  • Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness.
  • Transfer it to a large bowl.
  • In a bowl, combine all marinating ingredients into a smooth paste.
  • Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.
  • Season egg mixture with salt and pepper.
  • Season flour with curry powder, chili powder, salt and pepper.
  • Take out marinated chicken breasts from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat.
  • In a non-stick pan, heat oil.
  • Fry coated  chicken in hot oil, frequently turning, until cooked golden brown.
  • To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
  • Add tomato achar to the chicken pieces.

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

Originally posted 2009-12-10 12:09:16.