Nepali Tarkari Chicken Curry
Pane-Bistecca
Nepali chicken curry (Nepali chicken tarkari) is a traditional Nepali chicken dish often served as part of a thali. This is a tray filled with small bowls with all the side dishes to go with the curry. For example, white rice, chutney, tomatoes, cucumbers, lentil curry and yogurt, this is considered the national dish.
Tarkari can also be prepared vegetarian with simple vegetables. The version with chicken is incredibly good and creamy. This recipe also takes part in Volkermampt’s Culinary World travel to Nepal.
Tarkari can also be prepared vegetarian with simple vegetables. The version with chicken is incredibly good and creamy. This recipe also takes part in Volkermampt’s Culinary World travel to Nepal.
Ingredients
800 g Chicken Breasts
1 tbsp Ginger, grated
1 tbsp Garlic grated
1/2 tsp Chili Powder
1 tbsp Garam Masala
Salt
20 g Butter
100 ml Cream
2 Onions, chopped
5 Garlic cloves
2 cm Ginger
2 Beef Tomatoes
1 tbsp Curry Powder
1 tbsp Cumin Powder
1 tbsp Coriander Powder
½ tbsp Chili Pulver
Salt
300 g Natur Yogurt
½ Bunch Parsley
50 g ground Almond
50 g ground Coconut
Curry Paste
Instructions
1
Step 1
Heat some oil in a pot and fry the onions of the curry paste, garlic, and ginger. Add all the spices and mix well. Fry briefly, then add the chopped tomatoes. Add salt. Cook until the tomatoes break down.
2
Step 2
Remove from heat and let cool briefly, then mix in yogurt, coconut, almonds, and parsley. Place in blender/mixer and puree. (According to one recipe, Bengalis like to add green food coloring to the curry to make it look different for once, so this curry is often called green curry).
3
Step 3
Meanwhile, cut the chicken breasts into about 2-3 cm cubes and marinate with the garlic, ginger, salt, chili and garam masala for 30 minutes.
4
Step 4
Then, in a shallow pan, fry the chicken pieces in the oil on all sides.
5
Step 5
Meanwhile, bring the pureed curry back to a boil in the pot. Add the chicken. Cook everything slowly, making sure it doesn’t stick.
6
Step 6
Add the butter and cream and mix well. Sprinkle some chopped parsley on top and serve with basmati rice or naan.
Notes
Delicious!
- Petra aka Cascabel von Chili und Ciabatta mit Glasierter rührgebratener (Wild-)Schweinebauch aus Nepal – Badel ko masu und Nepalesische Joghurtsuppe mit knusprigen Zwiebelplätzchen und Forellen in Senf-Zwiebelsauce mit würzigen Röstzwiebeln und Puten Pakwaan und Bohnen mit Kartoffeln
- Wilma von Pane-Bistecca mit Chatanmari – Nepalesische Pizza und Aloo Dum – Nepalesische Kartoffeln und Nepalesisches Huehner Curry
- Kathrina von Küchentraum & Purzelbaum mit Nepalesische Momos – vegetarisch
- Regina von bistroglobal mit Thupka – eine nepalesische Nudelsuppe und Nepalesisches Thail
- Susanne von magentratzerl mit Ranga Masu – Nepalesisches Fleischcurry und Kadi – Nepalesische Joghurtsuppe
- Friederike von Fliederbaum mit Momos wie in Nepal, vegan
- Britta von Brittas Kochbuch mit Dal Bhat – Linsen mit Reis und Gemüse und Nepalesisches Cardamom-Huhn und Nepalesischer Masala Chai
- Volker von Volkermampft mit Nepalesisches Pulao Rezept – vegetarisches Reisgericht und Dal Bhat – nepalesisches Linsen-Gemuese mit Reis und Gemuese Curry aus Nepal und Duck Choila
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")