This is a very simple and home-style Nepalese Chicken Tarkari (chicken curry) which is part of Thali meals in Nepal. It consists of steam rice and is accompanied by a selection of curry (vegetarian and meat) , chutney, daal, spinach, salad and yogurt. It’s called Daal, Bhat and Tarkari in the Nepalese language. In Nepal it is eaten with either rice or roti. The fenugreek seeds used in this dish is a unique ingredient which gives the curry more Nepalese flavor.
Preparation: 15 minutes and Cooking time: 25 minutes
Serve: 4 people
75ml mustard oil /rapeseed oil
½ tsp fenugreek seeds
3 bay leaves
½ teaspoon crushed cloves /cardamom
300g sliced white onion
600g chicken fillets (cut into big cubes)
½ tsp ground turmeric
1 tbsp ginger and garlic puree
1tbsp ground cumin
1tbsp ground coriander
1 tsp ground chili
150g chopped plum tomato
Salt to taste
1tbsp chopped coriander
1tbsp spring onion
· Heat oil in a wide, heavy base pan with fenugreek seeds; cook it until it turns dark brown.
· Add sliced onion, cloves, cardamom, bay leaves, ginger and garlic paste to the pan.
· Fry it by stir it time to time un
· til it slightly brown. Be careful not to burn the onions.
· Add cubed chicken fillets and turmeric and fry them for 5 minutes.
· Add chili, cumin, coriander,
· salt, chopped tomato, half of chopped coriander and spring onion. Mix it well.
· Pour hot water into the pan and cover with lid. Cook for another 10 minutes.
· Finally sprinkle with rest of the coriander and spring onion to the curry.
· Check the seasoning and serve with steamed rice