Chicken Tarkari
Chicken tarkari is the Nepalese version of chicken curry. Chicken pieces are marinated in turmeric, salt, and black pepper, seared, then braised in chicken stock with onions, tomatoes, and spices. The tarkari is best served with steamed basmati rice. You can make this dish vegetarian by substituting vegetables, but I will choose protein.
Equipment
- Spice grinder
Ingredients
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1/4 tsp salt
- 1 1/2 lbs boneless skinless chicken breast or thighs cubed
- 3 tbsp vegetable oil
- 1 tsp fenugreek seeds ground
- 1 tsp mustard seeds ground
- 1 tsp cumin seeds ground
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 4 dried red chilies
- 3 bay leaves
- 1 large onion diced
- 2 roma tomatoes chopped
- 2 cups chicken stock
Garnish
- cilantro chopped
Instructions
- Season the chicken with ground turmeric, black pepper, and salt. Marinate for 30 minutes in the refrigerator.
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Add in the garlic, ginger, ground spices, dried chilies, and bay leaves. Cook for 30 seconds until aromatic.
- Add in the onions. Cook for 5 minutes until translucent.
- Add in the chicken. Sauté for 5 minutes, searing on all sides.
- Stir in the tomatoes. Cook for 2 minutes.
- Pour in the chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Season with salt to taste.
