Nepali Sadeko

Ingredients

• Lime wedges (4)
• Cilantro (1/4 cup, chopped)
• Green chili (1, chopped)
• Tomato (1, chopped)
• Onion (1, chopped)
• Cooking oil (2 tablespoons)
• Salt (1/2 teaspoon)
• Red chili powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Ginger (1 inch, grated)
• Garlic (2 cloves, minced)
• Lemon juice (2 tablespoons)
• Chicken breast (2, cut into bite-sized pieces)

Instructions

1. In a bowl, combine the lemon juice, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt to make a marinade.
2. Add the chicken pieces to the marinade. Ensure all pieces are well-coated. Let it marinate for a minimum of 15 minutes, although longer will allow for a deeper flavor penetration.
3. In a pan, heat the cooking oil over medium heat. Add the marinated chicken, cooking until it is thoroughly cooked and has a light brown color. This process should take about 8-10 minutes.
4. Remove the cooked chicken from the pan, setting it aside temporarily.
5. In the same pan, add the chopped onion, cooking until it becomes translucent. This typically takes about 2-3 minutes.
6. Next, add the chopped tomato and green chili to the pan, cooking for an additional 2 minutes.
7. Return the cooked chicken to the pan, stirring it in with the onion, tomato, and chili mixture. Cook for another 2 minutes to allow the flavors to blend.
8. Remove the pan from the heat, garnishing the Sadeko with chopped cilantro.
9. Serve the Sadeko hot with lime wedges on the side. The lime can be squeezed over the dish for an added burst of freshness.