Receta Chicken Chole
Years ago, I spent a month in Nepal trekking in the Himalayas around Mt. Everest National Park. After all this time, I still marvel at the staggering beauty of those mountains. The massive Himalayan peaks dwarf the Rockies and make them look like ant hills in comparison. This region, where yaks are the means of transporting goods and cars are nowhere to be seen, can only be reached on foot.
Experiencing the people of Nepal remains one of the highlights of the trip. I’ve never met more gracious and humble people anywhere. The sherpas that carried our gear and took such good care of us will always hold a special place in my heart. They worked so hard to make our trip memorable and always did so with a smile.
Kathmandu is such a special place. The bustling capital of Nepal is one of the few places in the world where Hinduism and Buddhism coexist. Nepal has always had close ties with India, and Indian culture is apparent in the country. Cows are sacred and roam the streets, and Hindu temples are ubiquitous. India has influenced food in Nepal and Indian restaurants are very common in Kathmandu.
On our last night in Kathmandu, our guide took us to an upscale Indian restaurant. I’ll never forget that meal. The restaurant had an open kitchen where chefs were cranking out plates of the best Indian food I’ve ever tasted. They brought out rounds of biryani, curry, naan, and the most amazing tandoori chicken.
Over the years, I’ve had the pleasure of working with several Indian colleagues. One of my Indian friends once brought chole to a work pot luck lunch. She was nice enough to share her recipe and it’s the one I always drag out when I’m in the mood for Indian food.
Today’s post features my version of her recipe. Her chole was vegetarian but I’ve added chicken and altered the spices a bit. This rich stew with boneless chicken breast, chickpeas, garam masala, coriander, and turmeric makes a perfect dinner for this time of year. Serve it with steamed brown rice and naan bread.
Ingredients
- 2 tablespoons canola oil
- 2 teaspoons cumin seeds
- 1 large onion, chopped
- 1 tablespoon finely chopped fresh ginger
- 4 large garlic cloves, minced
- 1 jalapeno pepper, cored, seeded, and minced (more or less to taste)
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 1 1/2 cups low-sodium chicken stock
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 1/2 teaspoons salt
- Cilantro leaves (for garnish)
Instructions
1. Heat canola oil in a large skillet or Dutch oven over medium high heat. Add cumin seeds and cook for 1 to 2 minutes until seeds are fragrant. Add onion and saute for 2 to 3 minutes. Add ginger, garlic, and peppers and continue cooking for 2 to 3 minutes until onions are turning translucent.
2. Add chicken to pan and cook for 3 to 4 minutes stirring regularly. Add garbanzo beans, tomatoes, chicken stock, garam masala, coriander, turmeric, and salt. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes until chicken is tender and cooked through.
3. Remove from heat and add salt as needed. Serve with steamed brown rice and naan bread.Garnish with cilantro leaves.3.1
http://www.southernboydishes.com/2015/02/17/chicken-chole/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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