Total Time
40mins
Prep 15 mins
Cook 25 mins

From Davinder Bedi – Bedi’s Restaurant in Melbourne

Ingredients Nutrition

Directions

  1. Heat oil in a wok (or large non-stick pan) and gently saute onion until tender.
  2. Turn down the heat, add garlic and ginger and briefly saute, continually stirring.
  3. Add turmeric, chilli powder, ground cumin, coriander and pepper. Cook to toast.
  4. Then toss in tomato and briefly cook. Add chicken and cook.
  5. When chicken is almost ready, stir in yoghurt and briefly cook.
  6. Then add green chillies, mango powder, salt, mustard oil and fenugreek.
  7. Serve with steamed rice and your favourite Indian bread on the side.

Reviews

(1)
Most Helpful

YUMYUMYUM! I botched this but it was still delicious! I used boneless thighs & didn't cube them. I don't have mango powder so I used lemon zest hoping the effect would be similar. Well after dinner I realized I forgot the yogurt - and I had made sure I had some on hand . Don't have mustard oil. I used fenugreek powder instead of seeds. BUT IT WAS DELICIOUS!!!! We LOVED it - even THE PICKY ONE. ;)

Elmotoo June 18, 2008

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