Prep 30 mins
Cook 15 mins
Classic Chicken Stir-Fried with Nepali Spices and Herbs
- 2 lbs chicken, black and white, boned and cut into 1-in
- 1 cup onion, chopped
- 5 garlic cloves, halved
- 1 inch gingerroot, julienned
- 2 fresh red chilies
- 1 teaspoon turmeric
- 1⁄8 teaspoon asafoetida powder
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 2 dried red chilies
- 1 cup green onion, cut in 1 in. length
- 1 cup green peas
- 4 tablespoons cooking oil
- 1 tablespoon lemon juice
- 1 cup broth or 1 cup water
- salt and pepper
- In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
- Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
- After marinating, drain the marinade and pat-dry chicken pieces.
- In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
- In a non-stick pan heat two tablespoons of oil.
- Add dried red chilies and fry till dark.
- Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
- Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat.
- Reduce the heat to medium and continue to stir fry chicken until cooked tender.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and green onions; stir for another two minutes.
- Adjust seasoning with salt and pepper.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice or roti (flat bread).