How to make a Gurkha chicken curry | Live Cook-along with Hari Ghotra
Join me as I cook a special Nepalese dish in support of WaterAid's Thirst for Knowledge appeal! Choose from three different options by donating to WaterAid, and join me on the night for more fun ways to get involved in the livestream.
Any money you donate to my fundraiser will go directly to clean water projects in Nepal, helping some of the least privileged girls in the world stay in school and get the education they deserve.
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Nepalese food takes it's influence from the surrounding countries - India, Tibet and China. The cooking tends to be simple and it uses only a handful of ingredients but the cuisine draws on its ethnically diverse people.
To get the basics right for Nepalese food you need to understand that it's rice based as it's the staple grain of Nepal, the food tends to be less spiced compared to Indian food but what makes it spectacular is the use of sour and savoury ingredients.
This is a classic chicken curry and I would suggest cooking it on the bone to get that wonderful depth of flavour.
Ingredients:
5 green cardamom pods
1 tsp fennel seeds
1 tbsp ginger, roughly chopped
3 garlic cloves, roughly chopped
150g Greek yoghurt
8 pieces of chicken, thigh and drumsticks skinned
2 tbsp rapeseed oil
2 onions, sliced
2 tsp cumin seeds
4 cloves
7cm stick of cassia bark
2 bay leaves
1 tsp turmeric
½ tsp mace, ground
¼-1 tsp Kashmiri chilli powder
4 medium tomatoes, chopped
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