Serves 4

INGREDIENTS:

1 teaspoon ground turmeric; 1 teaspoon freshly ground black pepper; ¼ teaspoon salt
4 boneless skinless chicken breasts, cubed
1 teaspoon mustard seeds; 1 teaspoon fenugreek seeds
3 Tablespoons vegetable oil
2 cloves garlic, minced; 1 Tablespoon fresh ginger, minced
1 teaspoon ground cumin; 4 dried red chilies, seeded and minced; 2 bay leaves
1 large onion, chopped; 2 cups chicken stock; 2 large tomatoes, chopped
Handful of fresh cilantro leaves, coarsely chopped; cooked white rice for serving

INSTRUCTIONS:

1. Mix turmeric, pepper, and salt together. Rub all over chicken and marinate in the refrigerator, covered, for 30 minutes.

2. In a small skillet, dry-roast mustard seeds until fragrant. Repeat with fenugreek seeds. Grind both together to a coarse powder.

3. Heat oil in a wok or large saucepan over medium-high heat. Add garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves and stir. Add onion and sauté until slightly translucent.

4. Add marinated chicken and stir-fry for 4 minutes. Add stock and tomatoes. Bring to a boil, reduce heat, and simmer gently for 30 minutes.

5. Sprinkle with cilantro. Serve with cooked white rice.

From: www.internationalcuisine.com/nepali-chicken-tarkari