(Himalayan Chicken Stewed in Jwanu Broth)
- 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
- 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).
Author: Tulsi Regmi
Originally posted 2009-12-08 12:11:22.