Nepalese Chicken Soufflé

Ingredients

In this Nepalese adaptation, the traditional French soufflé is infused with aromatic Nepalese spices such as cumin, coriander, and turmeric. The use of ghee instead of butter adds a distinct richness to the dish. Additionally, the chicken is cooked in a Nepalese-style spice blend, incorporating flavors commonly found in Nepalese cuisine. We alse have the original recipe for Soufflé au poulet, so you can check it out.

• 2 cups (470ml) chicken breast, cooked and shredded 2 cups (470ml) chicken breast, cooked and shredded
• 3 tablespoons ghee 3 tablespoons ghee
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 4 eggs, separated 4 eggs, separated
• 1 cup (235ml) milk 1 cup (235ml) milk
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a soufflé dish with ghee.
2. 2.
   In a pan, heat ghee over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
5. 5.
   Add the shredded chicken to the pan and mix well to coat it with the spices. Cook for a few minutes until the chicken is heated through.
6. 6.
   In a separate bowl, whisk together the egg yolks, milk, all-purpose flour, and a pinch of salt until well combined.
7. 7.
   In a clean, dry bowl, beat the egg whites until stiff peaks form.
8. 8.
   Gently fold the egg yolk mixture into the beaten egg whites until fully incorporated.
9. 9.
   Add the spiced chicken mixture to the egg mixture and gently fold until evenly distributed.
10. 10.
    Pour the mixture into the greased soufflé dish and smooth the top with a spatula.
11. 11.
    Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed up and golden brown.
12. 12.
    Garnish with fresh cilantro and serve immediately.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is cooked and shredded before adding it to the dish.
• Ghee — Ghee adds a rich flavor, but if unavailable, you can substitute it with vegetable oil.

Tips & Tricks

• Beating the egg whites until stiff peaks form is crucial for a light and fluffy soufflé.
• Fold the egg yolk mixture gently into the beaten egg whites to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking to enjoy its puffed-up texture.

Serving advice

Serve the Nepalese Chicken Soufflé as a main course accompanied by a fresh salad or steamed vegetables. It pairs well with a side of Nepalese-style rice or naan bread.

Presentation advice

Present the Nepalese Chicken Soufflé in the soufflé dish, allowing its golden-brown crust to be visible. Garnish with fresh cilantro for a pop of color.