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Chicken Tomato Tarkari
Classic Tender Chicken Curried in Tomato and Himalayan Herbs

Ingredients:

  • 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
  • 2 cups tomatoes, chopped
  • 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

Cooking Instructions:

In a large bowl, season chicken pieces with salt and pepper. Heat oil and brown chicken. Reserve brown chicken in a plate. Drain excess oil.

In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and bay leaf; fry for 30 sec. Add turmeric and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so. Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well. 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 min. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice and roti (flat bread).

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Rice & Rotis

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Breverage

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Seafood

- Fish Chilli Bhutuwa
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Dessert

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Polutry

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Vegeterian

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Nepal Standard Time
Monday
December 11, 2017, 3:19 PM