A classic Nepalian recipe with tender chicken curried in yogurt and Himalayan herbs
- 2 lbs. chicken, black and white, skinned, boned, and cut into 1.5-in. cubes
- 2 cups onion, chopped
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 5 dried red chilies
- 1 bay leaf
- 4 green cardamom, bruised
- 1 cup yogurt
- 1 cup broth or water
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric
- 4 tablespoons cooking oil
- Salt and Pepper
- 2 tablespoons chopped cilantro for garnish
1. In a large bowl, season chicken pieces with salt and pepper.
2. Heat oil and brown chicken. Reserve brown chicken in a plate. Drain excess oil.
3. In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
4. Add turmeric and chopped onion, and fry until brown.
5. Put garlic and ginger into the onion mixture; fry for 30 sec.
6. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
7. Transfer browned chicken pieces into the spice mixture; stir well. Add yogurt and 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 min.
8. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).