Chiken – Chicken Eggplant Bhutuwa (Nepali Food Recipe)

(Tender Chicken Stir-Fried with Eggplant, Nepali Style)

INGREDIENTS:

• 2 lbs. chicken breasts, cut into 1-in pieces (can be substituted with lamb)
• 3 cups eggplant, cut into 1-in long, 1/4-in strips
• 1 cup tomatoes, sliced
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 5 dried whole red chilies
• 1 teaspoon whole cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 2 tablespoons cooking oil for browning
• 2 tablespoons cooking oil for stir frying
• 1 cup broth or water
• 1 tablespoon cilantro, finely chopped, for garnish
• Salt and Pepper

DIRECTIONS

• In a large bowl, combine chicken pieces with 1/2 teaspoon of turmeric, salt and pepper.
• Mix well, cover, and let marinate for 30 minutes.
• In a non-stick pan, heat four tablespoons of cooking oil.
• Brown chicken on all sides, and set aside.
• Drain excess oil.
• Heat two tablespoons of oil and add cumin seeds and dried whole chilies; fry until dark.
• Put turmeric, garlic, ginger, cumin powder, chili powder and curry powder; stir for a minute or so.
• Add eggplant pieces,  salt and pepper; stir-fry until slightly wilted.
• Add tomatoes and chicken pieces.
• Add broth if required.
• Stir-fry the chicken mixture for 10 min or until chicken is cooked tender.
• Cook in low heat till the excess liquid is evaporated off.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice, or roti (flat bread).

Source: http://nepalicooking.tripod.com/poultry.htm
Author: Tulsi Regmi