This recipe was, in part, inspired by a tarkari dish on the menu of my local Nepalese takeaway, Yak And Yeti. I had moved back to Southend from the dizzy heights of the busy big city, finished lugging several car-boots of boxes up two flights of stairs, and before I knew it, it was late and I was hungry. Rather than locate the box with the kitchen equipment in it, I picked up a pile of the takeaway menus that littered the hallways of the vacant home, and rifled through. Yak And Yeti caught my eye, if only for the name, and a curiosity about Nepalese cuisine. I made it myself some months later, substituting their chicken for my own tin of black beans, and it was a triumph. The original recipe uses mango, but mine uses tinned peaches, as they are cheaper. For the real deal, sling a sliced mango in too, but I’ve had both and they are equally splendid.
Serves 4