This is a rustic Nepalese stew which is superbly delicious accompanied either by rice or polenta. —dipa
diced chicken (including feet and wings) preferably local organic .
rice stock (basically the white starchy water that comes out while washing rice)
clarified butter/ ghee
In This Recipe
Warm ghee in a sauté pan; temper it with ajwain and cumin seeds (make sure they turn black before adding turmeric powder). Add the chicken and let it brown and crisp up, add the ginger paste along with nutmeg powder and add them to the pan together with 2 tbsp. of chopped dill, 850 ml of rice stock. Get the stock to the boil, then lower the heat and simmer for 25 minutes; add salt and garnish with remaining of chopped dill.