Chu la (Minced chicken curry)

“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.

Ingredients

• 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

Method

• 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.

Take care,

M from nepaliaustralian

XOXO

P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2014