Chickenthukpa Recipes
THUKPA
Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."
Provided by Maneet Chauhan
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
- Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
- Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
- Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.
CHICKEN THUKPA
Make and share this Chicken Thukpa recipe from Food.com.
Provided by Tulsi Regmi
Categories Nepalese
Time 45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Cook noodles in boiling salted water until slightly undercooked.
- Drain and rinse; reserve in a large bowl.
- In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
- In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
- Add chicken broth; mix well.
- Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
- Add all vegetables into the soup mixture; cook for a few minutes or until tender.
- You may add more broth if a soupier consistency is desired.
- Adjust seasoning with salt and pepper.
- To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately.
- Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
- Garnish with chopped cilantro.
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- Start by making a spice paste for the soup. Blend garlic, ginger, cumin powder and asafoetida in a blender. When you have a paste formed, keep it aside.
- Now, heat oil in a large pan over medium flame. Once hot, add the spice paste to it and stir for 4-5 minutes till the paste loses its aroma. In the same pan, pour chicken stock and bring to boil over low flame for 10-15 minutes. After this, add the chicken thighs and simmer for 10-15 minutes again over low flame. Remove this chicken from the stock now and cut into shreds.
- Now, boil rice noodles in a deep bottomed pan half filled with water over medium flame. Once boiled, drain and transfer to a separate bowl. Now add chopped carrots in the pan which was used to prepare stock and simmer over low flame for 5-7 minutes.
- Equally divide the noodles in the bowls along with the shredded chicken and pour this stock over it. Your Chicken Thukpa is now ready. Serve it hot. Do try this delicious recipe, rate it and leave your comments in the section below.
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