CHICKEN TARKARI
Make and share this Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h15m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, season chicken pieces with salt and pepper.
- Heat oil and brown chicken.
- Reserve brown chicken in a plate.
- Drain excess oil.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
- Add turmeric and chopped onion, and fry until brown.
- Put garlic and ginger into the onion mixture; fry for 30 sec.
- To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
- Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
- Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice and roti (flat bread).
NEPALI CHICKEN TARKARI (CHICKEN CURRY)
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
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
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
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
MANGO CHICKEN TARKARI
Make and share this Mango Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a non-stick sauté pan, heat two tablespoons of butter.
- Fry the black pepper corns for 30 sec.
- Add turmeric and onion and sauté until translucent.
- Add garlic, ginger and cumin powder; stir well for a minute or so.
- Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
- Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
- Allow the mango mixture to simmer for another 10 minutes or so.
- Reduce the mixture by half.
- Remove from heat and transfer to a blender for pureeing.
- Puree the mango mixture into a mango sauce.
- In a large bowl, season chicken pieces with lemon juice, salt and pepper.
- In a non-stick sauce pan, heat two tablespoons of butter.
- Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
- To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
- Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency.
- Adjust seasoning with salt and pepper.
- Garnish with a tablespoon of chopped cilantro.
- Serve with rice and roti (flat bread).
ROYAL CHICKEN TARKARI
Make and share this Royal Chicken Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
- In a large bowl, season chicken pieces with salt and pepper.
- Heat oil and brown chicken in a sauce pan.
- Reserve browned chicken in a bowl.
- Drain oil and clean the pan, heat butter.
- Add turmeric, chopped onion and sauté till brown.
- Transfer the almond paste to the onion mixture.
- Stir for a few minutes till the oil starts to separate from the mixture.
- Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
- Transfer browned chicken to the almond sauce.
- Cook on low heat till chicken is tender and the almond sauce has thickened.
- Garnish with chopped cilantro.
- Serve with rice or roti (flat bread).
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