Nepalese Bread With Chicken and Vegetables

A community recipe by Kukka

Not tested or verified by Nigella.com

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!

Ingredients

Serves: 4

Metric Cups

For the Sauce

200 millilitres natural yogurt
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 yogurt
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 ounces natural yogurt
7 fluid ounces 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 ounces water
7 fluid ounces natural yogurt
1 teaspoon salt
2 teaspoons baking powder
32 fluid ounces all-purpose flour
3 fluid ounces 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.

Take the bread, put on some lettuce, stuffing and sauce. Enjoy.