Verawaty's Nepalese Chicken Curry

"I learned how to cook Nepalese food from my Mother In Law when I visited Nepal a long time ago. Since then, it has become a family favourite dish that I cook when we gather together."

Verawaty infuses chicken with a delightful array of spices, allowing them to meld together before grilling, and then combines them with a homemade curry sauce. This curry offers a lighter alternative, omitting coconut cream and has a mild to moderate level of spiciness.

Cooked with ❤️ by Verawaty

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• Preparation, open pouch before reheating:

  Step 1 - Defrost overnight in fridge or use microwave on defrost setting.

  Step 2 - Microwave for 4 minutes or until hot, stir and microwave a further 3 minutes

  🍚 Best served with Jasmine Rice, Roti or Naan - get rice here & grab some naan here

  🌶 This is a mild/medium curry

  Ingredients: chicken thigh fillets, potatoes, vegetable oil, garlic, ginger, bay leaves, cinnamon sticks, cloves, turmeric, coriander powder, garam masala, tomato paste, Himalayan salt, cumin powder, chilli powder, chilli oil, carrots, onions, peeled tomatoes

• I am an Indonesian Chinese who lived in Indonesia until my twenties. However, for the past several years, I have been residing in Australia with my Nepalese husband. My cultural background is a blend of Indonesian, Chinese, and Nepalese influences, which has enriched my culinary experiences and shaped my passion for cooking.

  When I was a child, I cherished the time spent in the kitchen with my mother as she prepared meals. It was during these moments that we connected, and we created beautiful memories together. Those precious times ignited my love for cooking and exploring the world of flavours.

  Discover Verawaty's other meals here

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