Chicken Chhoyla with Beaten Rice
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Ingredients
- 600 g boneless chicken thighs, diced
- 3 tbsp mustard oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp nepali garam masala (timur pepper blend)
- 2 fresh green chillies
- 1 red onion, finely sliced
- 1 lemon
- 150 g beaten rice (chiura)
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 475 kcal
- Protein
- 31.6 g
- Carbohydrate
- 34.4 g
- of which sugars
- 3.4 g
- Fat
- 22.8 g
- of which saturates
- 4.8 g
- Fibre
- 3 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a dry griddle pan until very hot and sear the chicken for 8-10 minutes, turning often, until charred outside and cooked through with no pink remaining.
- 2
Leave to cool slightly, then chop into small bite-sized pieces.
- 3
Heat the mustard oil in a small pan, add the garlic cloves and fresh ginger and fry for 1 minute, then take off the heat and stir in the nepali garam masala.
- 4
Toss the chicken with the spiced oil, fresh green chillies, red onion and a squeeze of the lemon.
- 5
Toast the beaten rice in a dry pan for 2-3 minutes until lightly crisp.
- 6
Scatter the chhoyla with the fresh coriander and serve with the toasted beaten rice.
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