Nepalese Silken Lawa
Introduction to Silken Lawa
Nepalese Silken Lawa, also known simply as Lawa or Lawar, is a traditional delicacy originating from the vibrant culinary culture of Nepal. This dish holds a pivotal place in Nepalese festivals and is especially savored during celebratory occasions. Traditionally associated with Newar cuisine, Silken Lawa is a rich and creamy chicken curry that marries a blend of spices with tender chicken to create layers of flavor and aroma.
The roots of Silken Lawa trace back to the Kathmandu Valley, where the Newar community has thrived for centuries. Over time, this dish has evolved, incorporating influences from neighboring regions and adapting to modern tastes while still honoring its origins.
This recipe guides you through making an authentic Silken Lawa from scratch, ensuring that you can experience the essence of Nepal right from your kitchen.
Ingredients
- Chicken - 1 kg, cut into medium-sized pieces
- Yogurt - 1 cup, plain
- Coconut Milk - 1 cup
- Turmeric - 1 teaspoon
- Ginger Garlic Paste - 2 tablespoons
- Onion - 2 large, finely chopped
- Green Chilies - 3, slit
- Garam Masala - 1 teaspoon
- Cumin Seeds - 1 teaspoon
- Coriander Powder - 1 tablespoon
- Salt - to taste
- Mustard Oil - 3 tablespoons
- Coriander Leaves - for garnish
Preparation
Marinating the Chicken
Begin by marinating the chicken. In a large bowl, combine the chicken pieces with yogurt, turmeric, and ginger garlic paste. Ensure the chicken is well-coated with the marinade. Cover the bowl and let it rest in the refrigerator for at least 2 hours to allow the flavors to develop.
Preparing the Spice Base
Heat mustard oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Add the onions and sauté until they turn golden brown. This forms the aromatic base for our dish. Stir in green chilies and continue frying for another minute.
Cooking Process
Sautéing the Chicken
Add the marinated chicken along with all the marinade to the pan. Cook on a medium flame while stirring occasionally until the chicken starts to turn opaque and browns slightly.
Simmering
Add coriander powder, garam masala, and salt. Mix well to ensure even coating. Pour in the coconut milk, which will give the dish its signature creamy texture. Lower the heat and cover the pan, allowing the curry to simmer. Use a cooking timer to let it simmer for about 25-30 minutes or until the chicken is fully cooked and tender.
Finishing Touches
Once the chicken is done, uncover the pan and cook for another 5 minutes on high heat to thicken the gravy slightly. Turn off the heat and garnish with fresh coriander leaves.
Serving Suggestions
Silken Lawa is best enjoyed with steaming hot rice or fluffy naan bread. The rich and creamy curry paired with the softness of rice or the chewiness of naan creates a delightful contrast in textures.
For a complete Nepalese experience, Mula Ko Achar (radish pickle) and a simple cucumber raita can be served alongside Silken Lawa to balance the richness of the dish. Remember to savor each bite and relish in the spices and aromas that are truly representative of Nepalese cuisine.
Conclusion
As you indulge in the flavorful depths of Nepalese Silken Lawa, take a moment to appreciate its cultural significance and the historical journey that has brought it to your table. This dish not only offers culinary pleasure but also a glimpse into the heart of Nepal.