Chicken – Chicken Chow Chow (Nepali Food Recipe)

(Himalayan Pan-Fried Noodles with Chicken)

INGREDIENTS

  • 1 lb. Tibetan noodles or spaghetti
  • 1 lb. chicken breast, cut into 1/4-in. slices in 1.5-in. length (can be substituted with lamb or shrimps)
  • 2 cups julienned mixed vegetables (carrots, bean sprouts, green beans, green pepper, and celery)
  • 2 cups spinach, washed and cut into pieces
  • 2 tablespoons vegetable oil for browning chicken
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 3 fresh chilies, julienned
  • 1/2 cup tomatoes, chopped
  • 2 tablespoons soy sauce
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons cooking oil for pan-frying
  • 1/2 cup scallions, cut in 1-in. length for garnish
  • Salt and pepper

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse.
  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat two tablespoons of oil in a non-stick pan and brown chicken until almost cooked.
  • Transfer chicken to a bowl.
  • Drain the excess oil.
  • In the pan, heat two tablespoons of cooking oil.
  • Splitter fenugreek seeds until they turn dark.
  • Add onions; fry till light brown.
  • Add turmeric, garlic, ginger, chilies and timur.
  • Stir well for a minute or so.
  • Transfer browned pieces of chicken to the pan and add tomatoes; stir well.
  • Add soy sauce and cook the chicken mixture until the chicken is tender, about five minutes or so.
  • Add the noodles and vegetables to the chicken mixture, pan-fry for about five minutes until the vegetables are tender.
  • Add spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off.
  • Garnish with scallions. Serve with roti (flat bread).

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

Chicken – Mango Chicken Tarkari (Nepali Food Recipe)

(Nepali Chicken Curried with Mango and Spices)

INGREDIENTS

  • 2 lbs. chicken breast, cut into 1/2-in. slices
  • 2 cups ripe mango, diced
  • 1 tablespoon cumin powder
  • 1/2 teaspoon turmeric
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon chili paste
  • 1 tablespoon black peppercorn
  • 4 tablespoons clarified butter
  • Salt and Pepper
  • 1 tablespoon chopped cilantro for garnish

DIRECTIONS

  • In a non-stick sauté pan, heat two tablespoons of butter.
  • Fry a tablespoon of black pepper corn for 30 sec.
  • Add turmeric and onion and sauté until translucent.
  • Add garlic, ginger and cumin powder; stir well for a minute or so.
  • Put the mango chunks into the onion mixture; mix well and sauté for five minutes to allow sweating of the mango.
  • Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients.
  • Allow the mango mixture to simmer for another 10 minutes or so.
  • Reduce the mixture by half.
  • Remove from heat and transfer to a blender for pureeing.
  • Puree the mango mixture into a mango sauce.
  • In a large bowl, season chicken pieces with salt and pepper.
  • In a non-stick sauce pan, heat two tablespoons of butter.
  • Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done.
  • To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken.
  • Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and a desired consistency of the mango sauce has been achieved.
  • Adjust seasoning with salt and pepper.
  • Garnish with a tablespoon of chopped cilantro.
  • Serve with rice and roti (flat bread).

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

Polutry – Duck [Hans] Tareko (Nepali Food Recipe)

(Crispy Deep-Fried Duck Marinated in Nepali Spices)

INGREDIENTS

  • 5-6 lb. whole duck, cleaned and washed
  • 1 tablespoon cumin powder
  • 1 tablespoon chili paste
  • 2 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • Oil for deep frying

DIRECTIONS

  • In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
  • Clean duck; wipe dry.
  • Rub duck inside and out with the spice mixture.
  • Let rest to marinate for at least eight hours.
  • Place marinated duck in a steamer and steam for at least one hour.
  • Remove from steamer and let cool down.
  • Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
  • In a deep fryer heat oil to 360oF.
  • Dip the steamed duck in frying oil.
  • Fry duck, turning periodically, until the duck skin is golden brown and crispy.
  • Remove from oil and place on paper towel to absorb excess oil.
  • To serve, cut crispy duck into bite-size pieces.
  • Serve with rice pilaf, accompanied with mango chutney.

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

Chicken – Gorkhali Chicken Chop (Nepali Food Recipe)

(Nepali Chicken Cutlets)

INGREDIENTS

  • 1 lb. whole chicken breasts, skinned and boned
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 cup flour
  • 3 beaten eggs for egg-wash
  • 1 cup for frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • Butterfly chicken breasts.
  • Wrap the butterflied chicken with a plastic foil and pound with mallet to thin down the chicken pieces to about 1/4-in. thickness.
  • Transfer it to a large bowl.
  • In a bowl, combine all marinating ingredients into a smooth paste.
  • Pour the marinade over the tenderized chicken pieces; cover the bowl and marinate overnight in refrigerator.
  • Season egg mixture with salt and pepper.
  • Season flour with curry powder, chili powder, salt and pepper.
  • Take out marinated chicken breasts from the bowl, dip in the egg mixture, and spread over the seasoned flour to coat.
  • In a non-stick pan, heat oil.
  • Fry coated  chicken in hot oil, frequently turning, until cooked golden brown.
  • To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
  • Add tomato achar to the chicken pieces.

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

Chicken – Chicken Sukuti (Nepali Food Recipe)

(Crispy Smoked Chicken Marinated in Nepali Spices)

INGREDIENTS

  • 3-4 lb. whole chicken
  • 1 tablespoon cumin powder
  • 2 tablespoons ginger paste
  • 1 tablespoon chili paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • 10 cups water for boiling

DIRECTIONS

  • In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper.
  • Dip chicken into the boiling water and cook for about fifteen minutes, turning frequently.
  • Remove the chicken from water to drain.
  • In a small bowl, combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix well.
  • Pat dry the chicken and rub inside and out with the spice mixture.
  • Tie the marinated chicken around wings and hang for at least four hours to allow a complete marinating and dryness.
  • Place the air-dried marinated chicken in the charcoal grill further away from direct fire.
  • Allow smoking for about two hours, or until the inside meat temperature reaches 160oF and the skin has turned crispy.
  • To serve, cut roasted chicken into bite-size pieces.
  • Serve with rice pilaf, accompanied with mango chutney.

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

Chicken – Chicken Tareko (Nepali Food Recipe)

(Crispy Deep-Fried Chicken Marinated in Nepali Spices)

INGREDIENTS

  • 3-4 lb. whole chicken, cleaned and washed
  • 1 tablespoon cumin powder
  • 1 tablespoon chili paste
  • 2 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • Oil for deep frying

DIRECTIONS

  • In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
  • Clean chicken; wipe dry.
  • Rub chicken inside and out with the spice mixture.
  • Let rest to marinate for at least eight hours.
  • Place marinated chicken in a steamer and steam for at least one hour.
  • Remove from steamer and let cool down.
  • Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the chicken, inside and out.
  • In a deep fryer heat oil to 360oF.
  • Dip the steamed chicken in frying oil.
  • Fry chicken, turning periodically, until the chicken skin is golden brown and crispy.
  • Remove from oil and place on paper towel to absorb excess oil.
  • To serve, cut crispy chicken into bite-size pieces.
  • Serve with rice pilaf, accompanied with mango chutney.

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

Chicken – Mushroom Chicken Tarkari (Nepali Food recipe)

(Nepali Spicy Grilled Chicken Curried with Mushroom)
INGREDIENTS

  • 2 lbs. chicken breasts, skinned, boned (can be substituted with lamb or shrimps)
  • 3 cups cup mushroom, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, finely grated
  • 5 dried whole red chilies
  • 1 teaspoon fenugreek seeds
  • 1 cup onions, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon turmeric
  • 3 tablespoons clarified butter
  • 1/2 cup heavy cream
  • 1 cup broth or water
  • 1 tablespoon lemon juice
  • 2 tablespoons oil for marinating
  • 1 tablespoon chopped for garnish
  • Salt and Pepper

DIRECTIONS

  • In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
  • Add chicken pieces to the marinade; mix well, cover, and let marinate for at least four hours.
  • Grill the marinated chicken until cooked thoroughly; cut into 1-in cubes.
  • In a sauce pan, heat three tablespoons of clarified butter.
  • Splitter fenugreek seeds and whole red chilies until dark.
  • Add onions, sauté on medium heat till light brown.
  • Add garlic, ginger, turmeric, cumin, curry powder and chili powder; fry for a minute or so.
  • Add mushroom; sauté until slightly tender; add broth.
  • Lower the heat, add salt and pepper, and let the mushroom mixture simmer for 10 min till it is reduced by half.
  • Add heavy cream; bring it to a boil and let simmer till the sauce-like consistency is achieved.
  • Transfer grilled chicken strips to the mushroom sauce, stir well.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro. Serve hot with rice or roti (flat bread).

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

Chicken – Chicken Sukuti Chili (Nepali Food Recipe)

(Classic Smoked Crispy Chicken Sautéed with Spices)

INGREDIENTS

  • 3-4 lb. whole chicken
  • 1 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 cup scallions, cut into 1-in length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/8 teaspoon asafetida
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a blender, process all marinating ingridients into a smooth paste.
  • In a large bowl, pour the marinade over the chicken and smother inside and out.
  • Cover and let marinate for at least four hours.
  • After marinating, drain the marinade and pat-dry chicken.
  • Heat frying oil to 360oF.
  • Dip the marinated chicken into oil and fry until crispy.
  • Remove the chicken from oil and cut into bite size pieces.
  • Reserve fried chicken pieces in a large plate.
  • In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
  • In a non-stick sauté pan, heat four tablespoons of oil over high heat.
  • Splitter whole red chilies and cumin seeds till dark.
  • Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
  • Transfer the chicken pieces into the spice mixture and stir fry for 5-8 minutes, or until the pieces are fully coated with spices.
  • Add chopped scallions and stir for a minute or so.
  • Serve with rice, accompanied with tomato achar.

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

Poultry – Duck [Hans] Poleko (Nepali Food Recipe)

(Duck Roasted with Herbs and Spices, Nepali Style)
INGREDIENTS

  • 5-6 lb. whole duck
  • 1 tablespoon cumin powder
  • 1 tablespoon chili paste
  • 2 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/8 teaspoon asafetida
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 2 tablespoons molesses
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a small bowl, combine cumin, chili, ginger, garlic, timur, asafetida, turmeric, honey, molesses, oil, salt and pepper; mix well.
  • Clean duck; wipe dry.
  • Rub duck inside and out with the spice mixture.
  • Tie the marinated duck around wings and hang for at least eight hours to allow a complete marinating and dryness.
  • Preheat oven to 400oF.
  • Place duck breast side up on a greased rack with a dripping pan filled with 2 inches of water.
  • Roast for about one hour or more until the duck is cooked thoroughly, i.e., the internal temperature of meat has registered at least 160oF and the skin has become crispy.
  • To serve, cut roasted duck into bite-size pieces.
  • Serve with rice pilaf, accompanied with mango chutney.

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

Poultry – Duck [Hans] Sukuti (Nepali Food Recipe)

(Crispy Smoked Duck Marinated in Nepali Spices)

INGREDIENTS

  • 5-6 lb. whole duck
  • 1 tablespoon cumin powder
  • 2 tablespoons ginger paste
  • 1 tablespoon chili paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • 10 cups water for boiling

DIRECTIONS

  • In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper.
  • Dip duck into the boiling water and cook for about fifteen minutes, turning frequently.
  • Remove the duck from water to drain. In a small bowl, combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix well.
  • Pat dry duck and rub inside and out with the spice mixture.
  • Tie the marinated duck around wings and hang for at least six hours to allow a complete marinating and dryness.
  • Place the air-dried marinated duck in the charcoal grill further away from direct fire.
  • Allow smoking for three hours, or until the inside meat temperature reaches 160oF and the skin has turned crispy.
  • To serve, cut roasted duck into bite-size pieces.
  • Serve with rice pilaf, accompanied with mango chutney.

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