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 – Royal Chicken Tarkari (Nepali Food Recipe)

(Spicy Chicken Curried in Almond and Butter)

INGREDIENTS

  • 2 lbs. chicken breast, cut into 1-in. strips (can be substituted with lamb or shrimps)
  • 4 cloves garlic, halved
  • 1 in. ginger, sliced
  • 3 fresh red chilies
  • 1 cup almonds
  • 1 tablespoon curry powder
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 4 green cardamom, bruised
  • 3 tablespoons vegetable oil for browning
  • 2 cups onions, finely chopped
  • 1 cup heavy cream
  • 1 teaspoon turmeric
  • 4 teaspoons clarified butter
  • 1 cup broth or water
  • 1 tablespoon chopped cilantro for garnish
  • Salt and Pepper

DIRECTIONS

  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat oil and brown chicken.
  • Reserve brown chicken in a plate.
  • Drain oil.  Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
  • Heat three tablespoons of oil in a non-stick pan, and brown chicken.
  • Transfer browned chicken to a bowl.
  • Drain and clean the pan, heat clarified butter.
  • Add turmeric, chopped onion and sauté till brown.
  • Transfer the almond paste to the onion mixture.
  • Stir for a few minutes till the oil starts to separate.
  • Add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
  • Transfer browned chicken to the almond sauce.
  • Cook on low heat till chicken is tender and the almond sauce has thickened.
  • Garnish with chopped cilantro.
  • Serve with rice or roti (flat bread).

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

Originally posted 2009-12-03 19:17:05.

Chicken – Chicken Chow Chow (Nepali Food Recipe)

(Himalayan Pan-Fried Noodles with Chicken)

INGREDIENTS

  • 1 lb. Tibetan noodles or spaghetti
  • 1 lb. chicken breast, cut into 1/4-in. slices in 1.5-in. length (can be substituted with lamb or shrimps)
  • 2 cups julienned mixed vegetables (carrots, bean sprouts, green beans, green pepper, and celery)
  • 2 cups spinach, washed and cut into pieces
  • 2 tablespoons vegetable oil for browning chicken
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 3 fresh chilies, julienned
  • 1/2 cup tomatoes, chopped
  • 2 tablespoons soy sauce
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons cooking oil for pan-frying
  • 1/2 cup scallions, cut in 1-in. length for garnish
  • Salt and pepper

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse.
  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat two tablespoons of oil in a non-stick pan and brown chicken until almost cooked.
  • Transfer chicken to a bowl.
  • Drain the excess oil.
  • In the pan, heat two tablespoons of cooking oil.
  • Splitter fenugreek seeds until they turn dark.
  • Add onions; fry till light brown.
  • Add turmeric, garlic, ginger, chilies and timur.
  • Stir well for a minute or so.
  • Transfer browned pieces of chicken to the pan and add tomatoes; stir well.
  • Add soy sauce and cook the chicken mixture until the chicken is tender, about five minutes or so.
  • Add the noodles and vegetables to the chicken mixture, pan-fry for about five minutes until the vegetables are tender.
  • Add spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off.
  • Garnish with scallions. Serve with roti (flat bread).

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

Originally posted 2009-12-05 12:16:36.