Nepalese Chicken Curry - Chicken Ledo Bedo

Tue, 11 July 2017

We have Lina Gautam in the kitchen for the first time and she’ll be making a dish from her Nepalese Cookbook

Nepalese Chicken Curry - Chicken Ledo Bedo

(Serves 4)

 

INGREDIENTS:

5tbsp vegetable oil

1kg chicken, cut into bite sized pieces.

1tsp turmeric powder

1 medium onion

1tsp salt

2 fresh tomatoes, chopped

5 garlic cloves, peeled and crushed

1tsp ginger, peeled and crushed

2tsp plain masala

1tsp chilli powder

½ tsp garam masala

Handful of chopped fresh coriander

 

METHOD

Heat the oil in a wok or large frying pan, add the ajwano seeds and fry for 5 seconds. Add the turmeric, chicken, asafoetida powder, chopped onions and salt. Cover and cook on a medium to low heat for 10 minutes, stirring occasionally.

 

Keep cooking until the chicken is golden brown, then add the chopped tomatoes, garlic, ginger, plain masala and chilli powder (if using), and stir and cook for a further 5 minutes until all the ingredients are well mixed. Add one cup of boiling water to forma gravy and finish the dish by adding garam masala and fresh coriander.