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Ingredientes
- 1 1/2 lb Chicken, cut into 1-inch pcs
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Mustard Oil, for marinade
- 1 Tbsp. Cumin Pwdr
- 1 tsp Turmeric Salt to taste
- 1 tsp Freshly grnd Black Pepper
- 4 Tbsp. (1/4 c.) Mustard Oil, for stir-frying
- 1 tsp Fenugreek seeds
- 5 whl Cloves
- 5 x Cloves Garlic, chopped
- 1 x 1-inch piece fresh Ginger, chopped
- 3 x Fresh Red Chilies, julienne
- 1 c. Green Peas
- 1 c. Green Onions, cut into 1-inch lengths
- 1/4 tsp Cinnamon Pwdr
Direcciones
- Sent a lovely collection of Nepali cookery our way.
- Today's recipe is for a spicy main course of stir-fried chicken. You may elect to use both white and dark meat in your preparation, or possibly all white meat. You can also prepare today's recipe with lamb or possibly shrimp, so keep it handy and try it several ways!
- In a large bowl combine chicken, 1 Tbsp. lemon juice, one Tbsp. of mustard oil, cumin, turmeric, salt and pepper. Toss well to coat thoroughly. Let marinate for two hrs.
- In a non-stick pan hot 4 Tbsp. (1/4 c.) of mustard oil over medium-high heat. Saute/fry fenugreek seeds in the oil till they turn dark.
- Add in cloves and saute/fry for 15 seconds. Transfer the coated chicken to the pan, stir well, and brown over medium-high heat.
- Add in garlic, ginger, and red chilies, and reduce the heat to medium.
- Stir-fry chicken till cooked through. You may need to add in water to moisten, to keep it from burning.
- Add in green peas, green onions, and cinnamon, and stir for two min.
- Adjust seasoning with salt and pepper. Drain off any excess oil. Serve with stir-fried vegetables and rice or possibly Roti.
- Kitchen Staff Tips: Roti is a flat, round, whole-wheat bread and is traditionally served with curries. It can accompany every meal and can be eaten alone or possibly as a side dish. Roti can be wrapped around meat or possibly vegetable dishes, or possibly can be torn off with the fingers and dipped. If you have an ethnic grocery featuring Indian or possibly Hindu cookery, we recommend you pick up some Roti, because it makes a fantastic service with today's recipe.
- Fenugreek [FEHN-yoo-greek] in an aromatic plant native to Asia and southern Europe.
- From slightly sweet seeds, it produces a pleasantly bitter flavor.
- Fenugreek seeds are available in whole and grnd varieties and are used to flavor many foods including curry powders, Asian spice blends, and teas.
- Fenugreek seeds should be stored in a cold, dark place and used within six months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 2 servings | |
| Calories 894 | |
| Calories from Fat 629 | 70% |
| Total Fat 70.5g | 88% |
| Saturated Fat 14.14g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 185mg | 8% |
| Potassium 936mg | 27% |
| Total Carbs 19.1g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.55g | 4% |
| Protein 47.99g | 77% |
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