chicken tarkari

écrit le par Posté dans : Nepal, Simmered dish | tag(s) : , , ,
Ease : 1
Cost : 1
Spicy : 3
People : 4
  • Baking :
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    Ingredients :

    • 1 teaspoon of ground turmeric
    • 1 teaspoon of freshly ground black pepper
    • 1/4 teaspoon of salt
    • 4 chicken breasts, boneless skinless cubed
    • 1 teaspoon of mustard seeds
    • 1 teaspoon of fenugreek seeds
    • 3 tablespoons of vegetable oil
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 1 teaspoon of Cumin powder
    • 4 red chillies, seeded and minced
    • 2 bay leaves
    • 1 large onion, chopped
    • 2 cups of chicken broth
    • 2 large tomatoes, chopped
    • chopped fresh coriander leaves
    • 2 cups of cooked white rice

    Préparation :

    Brush over with black pepper, turmeric and salt over chicken, then cover and marinate in refrigerator for 30 minutes.

    In a small skillet over medium heat, toast dry mustard seeds for a few seconds,then remove from pan and repeat with fenugreek seeds. Be careful not to burn the spices.
    Mix the mustard seeds and fenugreek seeds in a mortar or blender and grind to a coarse powder.

    Heat oil in a wok or large saucepan over medium-high heat, add garlic, ginger,ground spice mixture, cumin, chilies, and bay leaves and saute for 20 seconds.Add onion and saute until translucent.

    Add the marinated chicken and fry for 4 minutes, then add broth and tomatoes.Bring to a boil, then reduce heat and simmer gently for 35 minutes. Sprinkle withchopped cilantro and serve with rice.

    Tips : According to the recipe, you can also add other herbs such as gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

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