Nepalese Cuisine

It was after talking to a good friend (originally from Nepal) that I found out how wonderful Nepalese cuisine is.

Even if you have a look at Wikipedia this doesn’t do justice to just how unique the different recipes and meals are.

The recipe below is based on advice from my friend (based on how his mum used to cook meals) and one of the few recipes she cooked using chicken. Reason was that where he used to live most often cooked fish based meals. After looking at the different meals Nepal is now one of the top countries I would love to go on holiday to !!!

How to make Nepalese coriander chicken

Ingredients:

To marinate the chicken

• 500 g chicken breasts
• 5cm piece ginger grated
• ½ teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 tsp Garam masala

For the sauce

• 4 garlic cloves
• 1 onion (diced)
• 1 fresh red chili
• 2 tomatoes (cut into bite size pieces)
• 1 cup chopped coriander
• 400ml coconut milk
• 200 ml chicken stock
• 1 cinnamon stick
• 4 cardamom pods
• 3 tbsp Olive oil
• Salt & pepper

Equipment

• 1 large frying pan with lid
• 1 large bowl
• 1 Knife and chopping board

Instructions

1. Prepare the chicken

• Cut the chicken breasts into bite size pieces, put in a bowl and add 1 tbsp olive oil
• Add the grated ginger, turmeric, cumin and garam masala powder in a bowl. Also add some salt & pepper and mix well – make sure all the chicken pieces are covered.
• Leave to flavour in a fridge – you can even make it the night before.

2. Prepare the other ingredients

• Cut the pepper length-ways, remove the seeds and then cut diagonally into smaller pieces.
• Peel and dice the onion, crush the garlic, chop the tomatoes into bite-sized pieces and chop the coriander
• Also crush the cardamom to release the flavour.

3. Fry the ingredients

• Heat oil in a wok and fry the chicken pieces – until they start to turn brown (about 3 to 5 mins)
• Then add the onion and garlic – and continue to fry until they turn golden
• Add the pepper, tomatoes and cardamom pods and cook for 1 to 2 minutes

4. Finalise

• Pour in the chicken stock and coconut milk. Add add the cinnamon stick.
• And cook until it starts turning thick and gooey (about 15 minutes)
• Turn off the heat and remove the cinnamon stick. And finally add in the chopped coriander and slowly stir until it starts to wilt (about 10 seconds)

How to serve

Either use it on rice or even with noodles.

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The country recipe challenge.

This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.

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