Nepalese Chicken Curry The Best Recipes

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NEPALI CHICKEN TARKARI (CHICKEN CURRY)



Nepali Chicken Tarkari (Chicken Curry) image

Fragrant Nepali chicken Curry (tarkari chicken curry) is an absolutely delicious Nepalese dish. Combine lots of spices with chunks of chicken to make a thick and tasty sauce. Serve with rice. This meal will transport you straight to Nepal.

Provided by A Hedgehog in the Kitchen

Categories     Dinner

Time 1h5m

Number Of Ingredients 15

1 tsp of ground turmeric
2 chicken breasts
1/2 tsp of mustard seeds
1/2 tsp of fenugreek seeds
1 medium onion (peeled and sliced)
2 garlic cloves (peeled and minced)
1 inch of fresh ginger (grated)
1 tsp of cumin powder
2 red eyed chilies
1 bay leave
1 cup of vegetable stock
1 tomato (chopped)
Olive oil
Salt and ground black pepper to taste
Fresh cilantro

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.

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 CAULIFLOWER CURRY {MISAYEKO TARKARI}



Nepalese Cauliflower Curry {Misayeko Tarkari} image

Provided by Ann

Time 30m

Number Of Ingredients 22

1 golden or red potato, peeled & cut into small chunks
1 teaspoon olive oil
1 teaspoon vegetable oil
1/2 Tablespoon butter
2 bay leaves
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon curry powder
a pinch of cinnamon
2 teaspoons grated fresh ginger root
2 - 5 cloves garlic, peeled & chopped
1 large onion, peeled & chopped into chunks (about 2 cups)
1 - 2 carrots, peeled and sliced (optional)
1/2 of a large head of cauliflower, cut into florets
1 pint jar of home-canned tomatoes or 1 15-oz. can of tomatoes
1/2 cup light coconut milk
1 cup of frozen peas
2 teaspoons honey (optional)
1 teaspoon salt
1/4 - 1 teaspoon cayenne or other hot pepper powder (to taste)
A handful of fresh cilantro leaves, chopped

Steps:

  • In a small mixing bowl, toss the chopped potato with the olive oil and microwave for 2 minutes. Stir and test the potatoes ... if not done, microwave for 2 - 3 minutes more. Set aside.
  • In a large saute pan over medium heat, add the oil and butter and let the butter melt. Add the bay leaves, cumin, coriander, turmeric, curry powder and cinnamon and let the spices "toast" in the butter for a few minutes, until they are very fragrant.
  • Add the ginger, garlic and onion and saute until the onion is soft and translucent. Stir in the potato,carrot, cauliflower, and tomatoes. Cook and stir for about 5 - 10 minutes, until the cauliflower is tender. Stir in the peas, honey and salt, just until the peas are warm. Add the cayenne powder to taste, or stir in some chopped hot peppers. Stir in the cilantro just before serving and sprinkle some more over top. Serve over hot basmati rice (or just eat it).

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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