Chicken – Jwanu Chicken Tarkari (Nepali Food Recipe)

(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

DIRECTIONS

• 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).

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