Expert Chefs
Most Rated Recipes
» Nepalese
Ingredients
* 1 cup scliced onions
* 1 cup chicken broth
* 1 cup chopped tomatoes
* 1 teaspoon minced garlic
* 1 teaspoon grated ginger
* 1 teaspoon fenugreek
* 1 tablespoon cumin powder
* 1 teaspoon turmeric
* 1 teaspoon chili powder
* ½ teaspoon ground black pepper
* 2 tablespoons clarified butter Salt to taste
* 2 tablespoons Oil for deep frying
* 2 tablespoons finely chopped cilantro
Cooking
Ingredients
* 1 cup scliced onions
* 1 cup chicken broth
* 1 cup chopped tomatoes
* 1 teaspoon minced garlic
* 1 teaspoon grated ginger
* 1 teaspoon fenugreek
* 1 tablespoon cumin powder
* 1 teaspoon turmeric
* 1 teaspoon chili powder
* ½ teaspoon ground black pepper
* 2 tablespoons clarified butter Salt to taste
* 2 tablespoons Oil for deep frying
* 2 tablespoons finely chopped cilantro
Cooking
- In a large bowl mix in eggplant, salt, pepper, and flour.
- Deep-fry eggplant until lightly crisp. Then drain well on paper towel.
- In a non-stick pan heat the clarified butter, splitter fenugreek till it turns dark. Add onions, and saute till it turns light brown.
- Put in turmeric, cumin, garlic, ginger, and chili powder and stir.
- Add salt and pepper to the chicken pieces and put in the onion mixture. Brown chicken thoroughly in medium heat.
- Add tomatoes and chicken broth.
- Cook the chicken mixture for 10 min.
- When the sauce is thickened, add eggplant to the pan.
- Fold eggplant into the chicken mixture. Cook on low heat until the excess liquid is thicken.
- Garnish with chopped cilantro.
- Serve with roti or rice.
Rate this Article: Current: 4/5
Date Added: 2009-01-08 Views : 348
Article Categories
• African
• American
• Burmese
• Chinese
• French
• German
• Indian
• Irish
• Italian
• Japanese
• Korean
• Mexican
• Moroccan
• Nepalese
• Spanish
• Swedish
• Thai
• Vegan