Chicken Bhutuwa,(Nepalese Chicken Vegetable Curry)
A nepalese style chicken curry mostly loved and cooked in every nepali home.
- Chicken Breast
- Black pepper
- Cumin seeds
- Coriander seeds
- Chilli powder
- Turmeric powder
- Onion Powder
- Cooking Oil
- Spring onion
Mix 1 tablespoon oil, 2 tablespoons lemon juice, 1/2 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon black pepper in a bowl. Add chicken pieces and mix thoroughly to coat chicken with the marinade. Cover and refrigerate for 20 minutes.
Add ginger, garlic, 1 teaspoon cumin seeds, coriander seeds, 1/2 teaspoon turmeric powder, 1 teaspoon chilli powder and 1/8 teaspoon onion powder to a blender with a little water and make thick masala paste. Add 1 teaspoon garlic or onion powder instead.
In a non-stick pan, heat 1 tablespoon oil. Add chicken pieces and fry till golden brown on all sides (4-5 minutes). Remove from oil and set aside. Heat remaining two tablespoons of oil in the same pan and add 1 teaspoon cumin seeds and dried whole chilies, fry for a few seconds. Add the masala paste and fry for another minute. Add eggplant wedges, tomatoes and peas. Add a little more water (1/4 cup) and cook till the vegetables are tender but not mushy.
Add chicken and stir fry till the liquid is sufficiently reduced. Taste and season with salt. Garnish with spring onions and serve hot with steamed rice or roti/naan.