Saturday, 5 May 2012

Nepali Chili Chicken

This Nepali style Chili Chicken is cooked with all colour of bell peppers; red, green and yellow, giving it a colourful look as well as a subtle hint of sweetness that marries just as well with the succulent chicken to produce a delightful and colorful taste!


2 lb of boneless chicken breast pieces
1 large red onion, chopped
2 medium tomatoes, chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
4-5 small green chili, to taste
2 tablespoon honey
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
1 cup green peas
1 tablespoon turmeric
½ tablespoon ground cumin 
½ tablespoon ground coriander powder
½ tablespoon red chili powder, to taste
2 tablespoon vegetable oil
Freshly chopped cilantro for garnish
Salt & pepper, to taste


1 large garlic clove, peeled
½ inch ginger, peeled 
1-2 small green Thai chilies, to taste
½ tbsp ground cumin powder
½ tsp red chili powder, to taste
Pinch of freshly grated nutmeg
Juice of 1 lime (or lemon)
1 tbsp oil, vegetable or canola
Salt & pepper, to taste


In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the chicken pieces in a large bowl and mix well. Let marinate for at least 4 hours.


Grill on a BBQ or broil the chicken pieces in an oven until fully cooked, golden brown and tender. Discard any remaining marinade. Let the chicken cool and cut into 1 inch pieces. Set aside until needed.

Using a blender or food processor, puree tomatoes and onion along with the garlic and ginger paste. Add fresh chilies, honey and all spices (turmeric, ground cumin powder, ground coriander powder, red chili powder, salt & pepper) and the vegetable oil. Blend into a smooth paste.

In a large deep skillet or wok on medium heat, carefully add the paste and let cook uncovered for 8-10 minutes. Then add the bell peppers, stir well and let cook until just tender. Next, add the chicken pieces. Stir well to coat the chicken in the curry and let cook for a few minutes until they are thoroughly cooked. Garnish with the cilantro leaves and serve with boiled rice or roti.


Seth Karten said...

How do you make the ginger paste and the garlic paste called for in this recipe? (Is this somewhere else on this blog?) What type of chili powder do you recommend? Thanks. -Seth

felix said...

Hey, sorry about the late reply. You should be able to find garlic, ginger paste, chilli powder in your local supermarket or an indian/nepali food store.

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