Pic: www.gurkhaspride.co.uk Recipe source: nepalicooking
INGREDIENTS2 lb. chicken, black and white, boned and cut into 1-in pieces (can also be substituted with lamb)
1 cup onion, chopped
5 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies
1 teaspoon turmeric
1/8 teaspoon asafetida
1 teaspoon cumin powder
1 teaspoon curry powder
5 dried red chilies
1 cup green onions, cut in 1 in. length
1 cup green peas
4 tablespoons cooking oil
1 tablespoon lemon juice
1 cup broth or water
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 and mix thoroughly to coat; cover, and let marinate for 30 minutes. After marinating, drain the marinade and pat-dry chicken pieces.
In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste. In a non-stick pan heat two tablespoons of oil. Add dried red chilies and fry till dark. Add spice paste; fry for another few minutes until the oil starts to separate from the spices. Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat. Reduce the heat to medium and continue to stir fry chicken until cooked tender. It may require some broth or water to moisten, if it starts to burn. Add green peas and green onions; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat bread).