Nepalese Chicken Choyela Recipes

NEPALI CHICKEN TARKARI (CHICKEN CURRY)

Steps:

• Mix turmeric with a pinch of salt and black pepper.
• Cut the chicken into chunks.
• Rub the chicken with the turmeric mix and let marinate in the fridge for 30 minutes to 1h.
• Heat the mustard and fenugreek seeds, on low heat, in a small skillet until crackled. Be careful to not burn the spices. Grind the spices together.
• Heat a large tablespoon of olive oil in a pan or a casserole over medium heat.
• Add the onion and cook for 5 minutes.
• Add the mustard and fenugreek mix, garlic, ginger, cumin, chilies, bay leave and cook for 2 minutes.
• Add the chicken and cook for 8 minutes.
• Add the stock and tomato, a pinch of salt and cook for 30 minutes on low heat.
• Top with cilantro and serve with rice.

NEPALESE CHICKEN CURRY - THE BEST

Steps:

• Heat oil in a large saucepan and add the cumin seeds stirring for just 15 seconds or there about. Add onions and fry until they are soft.
• Add the chicken and salt to taste and cook/fry until they become well sealed or slightly brown. add the garlic, ginger, cloves, cardamom, cinnamon and the bay leaf and stir for a few minutes on medium heat.
• Add Turmeric, chilli, cumin and coriander powders and mix well with the chicken and cook for a further 3-5 minutes stirring.
• Add the tomatoes and stir, lower the heat and simmer with lid just slightly tilted for about 20 minutes - do not be tempted to add water as it will make its own juice.