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Nepalese Bread With Chicken and Vegetables

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I've never been to Nepal and this is the only food I've ever eaten that's been called Nepalese so I have absolutely no idea of its authenticity. But it tastes really good! :) You can use different kinds of vegetables too; zucchini would be just perfect I think!

I've never been to Nepal and this is the only food I've ever eaten that's been called Nepalese so I have absolutely no idea of its authenticity. But it tastes really good! :) You can use different kinds of vegetables too; zucchini would be just perfect I think!

Ingredients

Serves: 4

Metric Cups

For the Sauce

  • 200 millilitres natural yoghurt
  • 200 millilitres mango chutney

For the Stuffing

  • 2 carrots (peeled and cut into match stick size)
  • 1 onion (peeled and sliced)
  • 1 red pepper (sliced, and/or yellow pepper)
  • vegetable oil (for frying)
  • 450 grams chicken fillets (sliced)
  • ½ teaspoon ginger paste
  • ½ teaspoon sambal
  • ½ teaspoon salt
  • black pepper

For the Dough

  • 300 millilitres water
  • 200 millilitres natural yoghurt
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 900 millilitres plain flour
  • 75 millilitres vegetable oil

For the Serving

  • lettuce (crunchy)

For the Sauce

  • 7 fluid ounce natural yoghurt
  • 7 fluid ounce mango chutney

For the Stuffing

  • 2 carrots (peeled and cut into match stick size)
  • 1 onion (peeled and sliced)
  • 1 red bell pepper (sliced, and/or yellow pepper)
  • vegetable oil (for frying)
  • 15⅞ ounces chicken fillets (sliced)
  • ½ teaspoon ginger paste
  • ½ teaspoon sambal
  • ½ teaspoon salt
  • black pepper

For the Dough

  • 11 fluid ounce water
  • 7 fluid ounce natural yoghurt
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 32 fluid ounce all-purpose flour
  • 3 fluid ounce vegetable oil

For the Serving

  • lettuce (crunchy)

Method

Nepalese Bread With Chicken and Vegetables is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the yoghurt and mango chutney and put in the fridge.
  • Heat some oil in a pan and fry the sliced chicken. Then add the sliced vegetables and cook until they become tender. Season with ginger paste, sambal oelek, salt and pepper. Leave on low heat.
  • Make the dough by mixing water and yoghurt, adding salt and flour (in which you've added the baking powder). Then add the oil. Don't mix too much or the dough will get too tough.
  • Divide the dough into 8 small balls. Pat each piece on a floury surface into thin little breads (diameter ca. 20 cm). Fry each side for about 3 minutes on a pan until you get brown spots on the bread.
  • Take the bread, put on some lettuce, stuffing and sauce. Enjoy.
  • Mix the yoghurt and mango chutney and put in the fridge.
  • Heat some oil in a pan and fry the sliced chicken. Then add the sliced vegetables and cook until they become tender. Season with ginger paste, sambal oelek, salt and pepper. Leave on low heat.
  • Make the dough by mixing water and yoghurt, adding salt and flour (in which you've added the baking powder). Then add the oil. Don't mix too much or the dough will get too tough.
  • Divide the dough into 8 small balls. Pat each piece on a floury surface into thin little breads (diameter ca. 20 cm). Fry each side for about 3 minutes on a pan until you get brown spots on the bread.
  • Take the bread, put on some lettuce, stuffing and sauce. Enjoy.
  • Tell us what you think