Nepal has a range of cuisines because the country has varying climates, ethnicity, and soil types. The food might be quite basic, compared to some original Mexican recipes or Asian dishes, but it is tasty and most population enjoy it. Garlic, ginger, chilies, cumin, coriander, mustard oil, and ghee are used in many recipes and yak butter is sometimes part of these dishes too.
Dal-bhat-tarkari is eaten all over Nepal and this dish is made with rice or an additional one grain, vegetable curry and a spiced lentil soup. A very spicy chutney is normally served with it and this might be made with fermented pickles or it might be made with fresh ingredients. There are verily thousands of ways of production dal-bhat-tarkari and it might be accompanied by chili peppers and lemon or lime slices.
Pan Fried Chicken
Flat bread, beaten rice, or curried vegetables are often served as snacks. Although urban restaurants have tables and chairs, meals are normally eaten squatting or seated on the floor at home in Nepal. The fingers on the right hand are used to bring the food to the mouth and the hand is washed before and after eating.
The following recipe combines chicken with vegetables, ginger, and spices to make a basic yet truly delicious Nepalese curry recipe. The spices work in harmony to give the chicken and other ingredients a unique and special flavor.
What You Need:
2 lbs chopped boneless, skinless chicken breast 2 tomatoes 2 red bell peppers 1 onion 3 chopped garlic cloves 1 teaspoon chopped ginger root 4 tablespoons plain yogurt 3 tablespoons vegetable oil 1/2 teaspoon cumin seed 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon black pepper Cooked white rice, to serve
How To Make It:
Combine a tablespoon of the yogurt with half the garlic and half the salt and pepper. Marinate the chicken in this compound in the refrigerator for half an hour. Chop the bell peppers, onion, and one of the tomatoes.
Pour one tablespoon of the oil into a pan and slowly fry these vegetables for half an hour. Add a pinch of black pepper and cover the pan so the vegetables can steam.
Fry the chicken in a skillet until it is golden brown. Drain the fat off. Heat a tablespoon of oil in an additional one pan and fry the other tomato, after peeling and de-seeding it and crushing it a bit. Add the remaining garlic, the cumin, and coriander to the pan and fry for five minutes. Add three tablespoons of the yogurt or four if you prefer a wetter mixture.
Stir in the chicken and let it cook until the gravy is thick and oil appears on the pan edges. Replacement the steamed vegetables to a warmed serving platter and spoon the chicken compound on top. Serve the white rice on the side.
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