Chicken Tarkari

Submitted by Tulsi Regmi

"(Classic Tender Chicken Curried in Tomato and Himalayan Herbs)"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 3

ingredients

• 2 lbs chicken breasts, cut into 1-in . cubes
• 2 cups onions, chopped
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1⁄2 teaspoon chili powder
• 2 dried red chilies
• 1 bay leaf
• 4 green cardamoms, bruised
• 2 cups tomatoes, chopped
• 1 cup broth or 1 cup water
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 1 teaspoon turmeric
• 4 tablespoons cooking oil
• salt and pepper
• 2 tablespoons chopped fresh cilantro (to garnish)

directions

1. In a large bowl, season chicken pieces with salt and pepper.
2. Heat oil and brown chicken.
3. Reserve brown chicken in a plate.
4. Drain excess oil.
5. In a non-stick sauce pan, heat oil.
6. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
7. Add turmeric and chopped onion, and fry until brown.
8. Put garlic and ginger into the onion mixture; fry for 30 sec.
9. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
10. Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
11. 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.
12. When cooked, turn off the heat and add chopped cilantro to garnish.
13. Serve hot with rice and roti (flat bread).

Reviews

[Lilla]

This was quite good. It was easy to throw together. Thanks for sharing!

 

[dabbler84]

I had recently had this dish at a nepalese restaurant so I was pretty excited when I found this. I wasn't disappointed either! While a little different the flavors were the same and it was really pretty easy. Thanks for posting, I will definetly be making this one again!

 

[amanda l b]

Yum! This was great - and so easy. I used (skinned) drumsticks and cooked for about 90 minutes. I then removed the bones and shredded the meat throughout the dish. I finished it off with a handful of cashew nuts over each serving.

 

[JustJanS]

We made only one change to this recipe-we used thigh fillets. I loved it, it had just the right amount of heat for us, and although we make curries using similar ingredients, the timing of the frying of different ingredients seemed to make all the difference. I have a number of your recipes in my cookbook and plan to make them soon. Please keep posting.

 

[Its loose again]

This was great on a cold rainy night.