“Chu” means minced and “La” means meat in Newari. You could make this recipe with any meat but I am using chicken today. This is one of my favourite curry when I was in Nepal and my mum definitely made it best 🙂
It is one of the easiest and tastiest recipes that I loved to make once in a while. It goes well with rice or roti and is healthy as well.
- 500gm chicken mince
- 1 large onion thinly sliced
- 2 tablespoons olive oil
- 1 Large tomato diced (I used 250 gm diced from a can)
- 1 table spoon of garlic and ginger paste
- A few bay leaves
- 1 teaspoon turmeric powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons chilli powder
- ½ cup of chicken stock (use water if you don’t have stock)
- Salt to taste
- Fresh coriander to garnish
- In a wok, heat the oil, add turmeric powder and bay leaves.
- Add the sliced onions and fry for 15 minutes or until golden brown, stirring regularly.
- Add all the other spices , garlic ginger paste and fry some more.
- Once onion is cooked, pour diced tomato and let it cook for 5 minutes stirring occasionally.
- Mix well and add the chicken and fry until the chicken mince is cooked.
- Try and break the mince as much as possible as you cook it so it does not have too any lumps.
- Once the chicken is cooked, add the chicken stock.
- Bring to a boil, then reduce the heat, cover and simmer for 5 minutes, or until tender.
- Garnish the chicken with fresh coriander.
- Delicious minced chicken curry is ready and it can be served with rice or roti.
M from nepaliaustralian
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