Nepalese Chicken Recipe – really delicious and easy to cook

Take following things near to you

2 lbs chopped boneless, skinless chicken breast
2 tomatoes
2 red bell peppers
1 onion
3 chopped garlic cloves
1 teaspoon chopped ginger root
4 tablespoons plain yogurt
3 tablespoons vegetable oil
1/2 teaspoon cumin seed
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
Cooked white rice, to serve

Let’s start preparing it -

Combine a tablespoon of the yogurt with half the garlic and half the salt and pepper. Marinate the chicken in this mixture in the refrigerator for half an hour. Chop the bell peppers, onion, and one of the tomatoes.

Pour one tablespoon of the oil into a pan and gently fry these vegetables for half an hour. Add a pinch of black pepper and cover the pan so the vegetables can steam.

Fry the chicken in a skillet until it is golden brown. Drain the fat off. Heat a tablespoon of oil in another pan and fry the other tomato, after peeling and de-seeding it and crushing it a bit. Add the remaining garlic, the cumin, and coriander to the pan and fry for five minutes.

Add three tablespoons of the yogurt or four if you prefer a wetter mixture.

Stir in the chicken and let it cook until the gravy is thick and oil appears on the pan edges. Transfer the steamed vegetables to a warmed serving platter and spoon the chicken mixture on top. Serve the white rice on the side.