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.
