Everest Chicken Curry

This recipe was inspired by a dish we had at Everest on Grand in St. Paul. If you ever get the chance, you should eat there. Everything we've had there is amazing! Authentic Tibetan/Nepali cuisine.

Everest Chicken Curry
inspired by Kukhurako Maasu ( Chicken Curry) from Everest on Grand


olive oil
1 onion, pureed
1 T garlic, pureed
1 T ginger root, grated
4 T curry powder*
1 t cardamon
1 14 oz can coconut milk
1 lime, juiced
12 boneless/skinless thigh meat
salt
pepper
1-2 bell peppers, sliced
1/2 onion, sliced
1 c pea pods


heat enough oil in a large skillet to coat bottom of pan.
add onion paste, garlic, and ginger and cook 3-5 min.
add curry powder and cardamon. cook another min.
add coconut milk and lime juice.
once simmering, add chicken and salt/pepper. cook until chicken is cooked through - about 10-15 min.
meanwhile, in another pan fry sliced peppers and onions until tender and browned.
add to chicken along with pea pods continue cooking another 1-2 min until everything is heated through.
serve over rice and naan.



* The curry I found was at Cub Foods in the Ethnic Foods area and had the following ingredients:
turmeric, coriander, chili, fennel, anise, cumin, fenugreek, salt, garlic, cinnamon, nutmeg, bay leaves, and cloves.