| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
|
2 |
Or 3 |
INGREDIENTS
| 1 1/2 |
lb |
Chicken; cut into 1-inch pieces |
| 1 |
tb |
Lemon Juice |
| 1 |
tb |
Mustard Oil; for marinade |
| 1 |
tb |
Cumin Powder |
| 1 |
ts |
Turmeric |
|
|
Salt to taste |
| 1 |
ts |
Freshly ground Black Pepper |
| 4 |
tb |
(1/4 cup) Mustard Oil; for stir-frying |
| 1 |
ts |
Fenugreek seeds |
| 5 |
|
Whole Cloves |
| 5 |
|
Cloves Garlic; minced |
| 1 |
|
1-inch piece fresh Ginger; minced |
| 3 |
|
Fresh Red Chilies; julienne |
| 1 |
c |
Green Peas |
| 1 |
c |
Green Onions; cut into 1-inch lengths |
| 1/4 |
ts |
Cinnamon Powder |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today's offering is from a Recipe-a-Day member in Missouri who
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 all white
meat. You can also prepare today's recipe with lamb or shrimp, so keep it
handy and try it several ways!
In a large bowl combine chicken, 1 tablespoon lemon juice, one tablespoon
of mustard oil, cumin, turmeric, salt and pepper. Toss well to coat
thoroughly. Let marinate for two hours.
In a non-stick pan warm 4 tablespoons (1/4 cup) of mustard oil over
medium-high heat. Sauté fenugreek seeds in the oil until they turn dark.
Add cloves and sauté for 15 seconds. Transfer the coated chicken to the
pan, stir well, and brown over medium-high heat.
Add garlic, ginger, and red chilies, and reduce the heat to medium.
Stir-fry chicken until cooked through. You may need to add water to
moisten, to keep it from burning.
Add green peas, green onions, and cinnamon, and stir for two minutes.
Adjust seasoning with salt and pepper. Drain off any excess oil. Serve with
stir-fried vegetables and rice or 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 as a side dish. Roti can be wrapped around meat or vegetable
dishes, or can be torn off with the fingers and dipped. If you have an
ethnic grocery featuring Indian or 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 ground varieties and are used to
flavor many foods including curry powders, Asian spice blends, and teas.
Fenugreek seeds should be stored in a cool, dark place and used within six
months.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 31, 1998, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”