Chicken Nambali, My Way.

A recipe I made up because I was bored of cooking the same ol, same ol…

Lots of enquiries about this dish, I’m super excited for you guys to tag me in your version and I hope you like it.

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Here Goes…

 

What to buy;

  • 1 pound Boneless Chicken (Serves 3/4 people) – If you are making more double up on the masala quantity
  • Mixed bell peppers, any will work.
  • 1 Onion
  • Naga Chilli paste
  • Mozzarella Cheese (Grated)

What to do;

  • Chop your boneless chicken into small-ish cubes
  • Marinate them in, 1/4 spoon Mr Naga chillie paste (It is crazy HOT to be careful), 1TS Salt, 1 TS Black Pepper, Smushed up Garlic/Ginger to taste, 1TBS Olive Oil.
  • After leaving it for a minimum of 1 hour, (Overnight would be better), Saute it off on a medium heat and add your chopped peppers and onion towards the end so they don’t overcook and become too soft.
  • Add a tiny amount of water to give a subtle but sticky gravy.
  • Cook off until almost cooked
  • Lay into an ovan safe dish
  • Cover with grated mozzarella
  • Heat it over until the cheese is melty and bubbly but not over brown

 

  • Serve with chopped coriander and garlic bread to soak up all that yum gravy!

Enjoyyyy

Aliyah x

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