Serves     4 entrée size portions

Ingredients

For Thupka
1 pack of noodles of your choice
1 teaspoon cumin seeds
1 teaspoon cumin powder
¼ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon garam masala
1 inch ginger root, crushed
4 cloves garlic, crushed
1 cup onions, finely diced
1 cup potato, cubed and parboiled
1 cup cabbage, finely julienned
1 cup carrot, finely julienned
1 cup green bell pepper, julienned
1 cup tomato puree
1 15-ounce can chickpeas (garbanzos)
1 teaspoon salt (plus more as needed, to taste)
Water, as needed

For Chili Chicken
170grams/6 ounces chicken breast (boneless, skinless), sliced into thin tenders
2 teaspoon ginger garlic paste
1 teaspoon red chili powder
1 tablespoon soy sauce
1 teaspoon ketchup
1 tablespoon cornstarch
1 tablespoon all purpose flour
¼ cup avocado or vegetable oil

For garnish
1 lime, cut into wedges
1 sprig of fresh cilantro, chopped
1 bunch green onions, diced
1 green chili pepper, sliced
Chili oil (to drizzle)

Equipment
Stewpan (non reactive)
Colander
Fry pan and slotted spoon (if making chili chicken)
Plate with paper towel (if making chili chicken)

Directions

Chili Chicken
If making chili chicken, marinate the chicken with the ginger garlic paste, red chili powder, soy sauce, and ketchup. (This can be done ahead and set aside to fry later.)

Set fry pan on medium heat and add the avocado or vegetable oil. Add the cornstarch and flour to the marinated chicken and mix to lightly coat. When the oil is hot, carefully add the chicken and shallow fry until it is brown. Drain on the paper towel covered plate and set aside.

Noodles
Follow package instructions to cook noodles. Drain in colander and set aside.

Thupka
Set stewpan on medium heat. Add oil and when hot, add the cumin seeds. Warning: the cumin seeds will sputter, so watch for oil splatters! Reduce heat, add the onions, and stir until caramelized. Add the ginger and garlic and stir. Watch to ensure that the ginger garlic do not burn as that would impart a bitter taste.

Add the vegetables and potato and stir to combine. Add the dry spices: turmeric, chili powder, cumin powder, garam masala, and salt. Stir. Add the tomato puree and mix. Add water to make it to a soup-like consistency. Add the canned chickpeas.

Reduce the heat and allow the flavors to combine and the vegetables to cook but to still retain a bite (not get mushy). This should take about 15 minutes. Taste and add salt as needed.

Assemble your bowl of Thupka. Start with a serving of the noodles in the base of the bowl. Ladle the stew over it. Add the chili chicken, then add the garnishes: fresh cilantro, green onion, slices of chili pepper, squeeze some lime juice and drizzle chili oil.
Enjoy your warm hug in a bowl.

Country:
Nepal


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon