Nepali Style Chicken Curry With Basmati Rice Recipes

NEPALI CHICKEN TARKARI

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.

CHICKEN CURRY IN A HURRY WITH BASMATI

Steps:

• Gather your ingredients.
• For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
• For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
• Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
• Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
• Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
• Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
• While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
• Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
• Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
• Pull cilantro and chop scallions, whites and greens.
• Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.

NEPALI STYLE CHICKEN CURRY WITH BASMATI RICE

Steps:

• Rinse rice until water runs clear. Bring rice and 2 1/4 cups water to siimmer in large saucepan over medium heat. Reduce heat to low, cover and simmer until rice is tendar and liquid is absorbed, 16 to 18 minutes. remove pot from heat and set aside, covered for 10 minutes.
• While rice cooks, chop onion. Mince garlic. Peel and grate ginger. Core tomatoes and chop coarse.
• Trim chicken and cut into 1 inch cubes. Toss chicken with 2 teaspoons curry powder, salt and pepper in bowl and set aside.
• Saute onion in vegetable oil over medium heat until softened. Add cardamom, garlic, ginger, and remaining 1 teaspoon of curry powder and cook unitl fragrant about 30 seconds. Stir in chicken and cook until lightly browned, about three minutes.
• Stir in broth and half of tomatoes, scraping up any browned bits, and bring to boil. Reduce heat to medium low and simmer until chicken is tender and suace is slightly thickened and reduced by half, 8-10 minutes.
• While chicken simmers, chop 2 tablespoons cilantro. Remove skillet from heat. In small bowl whisk yogurt until smooth. Whisk about 1 cup of hot liquid into yogurt until combine, Stir in cilantro and reamining tomatoes. Fluff rice with fork and serve.

PULAU NEPALESE BASMATI RICE DISH

Steps:

• Wash the rice several times and let it soak for 30 minutes.
• Drain the rice well in a sieve.
• Heat the oil in a skillet over medium-low heat and cook onion until soft.
• Add all ingredients & spices, (except salt) to the pan and stir fry for 2 minutes over medium heat.
• Add 2 cups of water to the pan with salt and bring to a boil then cover tightly and.
• turn the heat to low.
• Simmer for 20 minutes, adding additional water during cooking, if necessary, until rice is tender and fluffy and all the water is absorbed.
• Remove bay leaf, cloves and cinnamon sticks before serving.

BHUNA CHICKEN WITH BASMATI RICE

Steps:

• Mix barbecue sauce, ketchup and dry seasonings in large bowl until blended. Add chicken; stir until evenly coated with barbecue sauce mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, omitting salt.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add garlic and chicken mixture; stir. Cook 8 to 10 min. or until chicken is done, stirring frequently. Add green onions and vinegar; mix well.
• Serve over rice.

NEPALESE CHICKEN CURRY - THE BEST

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.