Tibetan Chicken Kena

A family friend brought this recipe back from a summer-long journey to Tibet. It's absolutely divine, goes great over rice, and works well warm or cold.


  • 1 pound ground chicken
  • 1 onion, chopped
  • 1 large tomato, chopped
  • ΒΌ cup mustard oil (if not available, vegetable oil will work)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 4-5 cloves garlic, minced
  • pinch of fenugreek
  • pinch of cumin seed
  • cilantro for garnish
  • salt to taste


  1. Heat oil in a large skillet Add fenugreek and cumin seed. As it pops, add onions. Cook until soft.
  2. Add ginger, garlic, cumin, tumeric. SautΓ© a while.
  3. Add chicken and cook until any liquids evaporate. Add tomatoes and a splash of water. Simmer for 10 minutes
  4. Top with fresh cilantro before serving.