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Jwanu Chicken Tarkari
Himalayan Chicken Stewed in Jwanu Broth

Ingredients:

  • 2 lb. chicken, cut into 1-in. cubes (can be substituted with lamb)
  • 1 lb. spinach, thoroughly washed and torn into pieces
  • 5 dried red chilies
  • 1 tablespoon jwanu (lovage seeds)
  • 1 teaspoon mustard seeds
  • 1 cup onion, chopped
  • 1 teaspoon turmeric
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 2 cup tomatoes
  • 2 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoon chopped cilantro for garnish

Cooking Instructions:


In a large bowl, combine chicken pieces with one tablespoon of cooking oil, turmeric powder and salt. Let marinate for 10-15 minutes.

In the mean time, heat two tablespoons of oil in a sauce pan. Put dried red chilies and fry until dark. Add jwanu and mustard seeds to the oil; fry for 15 sec. Transfer seasoned chicken pieces to the pan and brown well on medium-high heat. Lower the heat to medium and to the browned chicken mixture, add garlic, ginger, cumin powder, curry powder and chili powder; stir the entire mixture well for about two minutes until the aroma of different spices is released. Add chopped tomatoes, broth, salt and pepper; mix well. Bring the stew mixture to a boil and allow stewing over low heat for about 20-25 minutes until the chicken is tender and the desired consistency of the sauce has been achieved. At last, add spinach and gently fold into the stewed chicken in batches. Allow cooking for a minute or so just until all the spinach is wilted. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti (flat bread).

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Nepal Standard Time
Thursday
March 30, 2017, 4:25 PM