Author Notes
This is a rustic Nepalese stew which is superbly delicious accompanied either by rice or polenta. —dipa
Ingredients
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500 grams
diced chicken (including feet and wings) preferably local organic .
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1 tablespoon
ajwain
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1 tablespoon
cumin seeds
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1/2 teaspoon
turmeric powder
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6 tablespoons
chopped dill
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850 milliliters
rice stock (basically the white starchy water that comes out while washing rice)
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4 tablespoons
clarified butter/ ghee
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2 tablespoons
ginger paste
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salt
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1/2 teaspoon
nutmeg powder
Directions
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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.
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