Nepalese Chicken Curry The Best Recipes

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NEPALI CHICKEN TARKARI



Nepali Chicken Tarkari image

Provided by International Cuisine

Categories     Main Dish

Time 1h

Number Of Ingredients 16

1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 boneless (skinless chicken breasts, cubed)
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
3 tablespoons vegetable oil
2 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1 teaspoon ground cumin
4 dried red chilies (seeded and minced)
2 bay leaves
1 large onion (chopped)
2 cups chicken stock
2 large tomatoes (chopped)
Handful of fresh cilantro leaves (coarsely chopped)

Steps:

  • Mix together the turmeric, pepper and salt.
  • Rub the turmeric black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes.
  • In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant.
  • Remove from the skillet and repeat with the fenugreek seeds.
  • Be careful not to burn the spices.
  • Combine the mustard seeds and fenugreek seeds in a mortar and pestle or spice grinder and grind into a coarse powder.
  • Heat the oil in a wok or large saucepan over medium-high heat.
  • Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir to combine.
  • Add the onion and saute until slightly translucent.
  • Drop in the marinated chicken and stir-fry for 4 minutes, then add the stock and tomatoes. Bring to a boil, then decrease the heat and simmer gently for 30 minutes.
  • Sprinkle with the chopped cilantro.
  • Serve with cooked white rice.

Nutrition Facts : Calories 3045 kcal, Carbohydrate 6 g, Protein 495 g, Fat 101 g, SaturatedFat 36 g, Cholesterol 1386 mg, Sodium 1394 mg, Sugar 2 g, ServingSize 1 serving

NEPALESE CHICKEN CURRY - THE BEST



Nepalese Chicken Curry - the Best image

This is a delightfully different flavour to other countries in Asia and all cooks that love spicy Asian meals will notice the different amounts of the spices that we all use so often, and how its put together make it unique in its own way - it works and how! its really a lovely recipe and one that I intend to use again - I found it tucked in between one of my many cookbooks - scrawled on a sheet of paper.

Provided by JoyfulCook

Categories     Meat

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 17

8 -9 chicken thighs, with skin removed
2 onions, finely diced
4 -5 garlic cloves
2 tomatoes, medium chopped
1 tablespoon ginger, grated fine
1/2 teaspoon turmeric
1 tablespoon cumin powder
1 tablespoon coriander powder
1/2 teaspoon chili powder (to taste)
3 cloves
1 cinnamon stick, very small
3 cardamom pods, green
1 bay leaf
1/2 teaspoon cumin seed
2 -3 tablespoons oil
salt
1/4 cup coriander, chopped to garnish

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.

Nutrition Facts : Calories 508.8, Fat 36.2, SaturatedFat 9, Cholesterol 157.9, Sodium 159, Carbohydrate 10.9, Fiber 2.4, Sugar 4.1, Protein 34.4

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