A warming Nepalese curry that's loaded with flavour.
Ingredients
Serves 3
- 2 chicken breasts cut into cubes
- 1 tsp turmeric powder
- 1 tsp chilli powder or to your taste
- 1½ tsp salt or to your taste
- 3 tbsp rapeseed oil
- 1 tsp nigella/onion seeds
- 1 medium red onion cut into cube
- ½ red pepper cut into cube
- 2 handful of green beans (frozen green beans is fine)
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 4 tsp of English mustard
- 1 tsp corn flour
- 150mg desiccated coconut. (Defrost if using frozen and if using dry then soak
- about 15 minutes)
- 2 tsp lemon juice
Method
1. First marinate chicken cubes with turmeric, 1 tsp salt and chilli powder and leave it for 10-15 minutes.
2. Heat the oil in a frying pan.
3. Fry nigella seeds.
4. Add chicken and cook for about three minutes.
5. Add vegetables, garlic and ginger and cook for about two minutes.
6. When vegetables are cooking make a paste of mustard, cornflour, salt and lemon juice.
7. Add the paste and desiccated coconut and coat chicken and vegetables with the paste and coconut.
8. Add about one cup of water, cover, and cook for about two or three minutes or until dish has thick gravy.
9. Serve on its own or with rice or bread.
