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Nepali Chicken Chilli with Basmati Rice

INGREDIENTS

Chicken Chilli

  • 250g boneless chicken cut into chunks
  • 1⁄2 large red pepper
  • 1⁄2 large red onion
  • 1 medium tomato
  • 1⁄2 tablespoon ginger garlic paste
  • 1 tablespoon honey
  • 1 tablespoon chilli powder
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon cornflour
  • 2 tablespoons vegetable oil
  • 15g spring onion

Basmati Rice

  • 120g Basmati rice
  • 1 litre water
  • parsley (optional)

INSTRUCTIONS

  1. In a medium sized frying pan, heat the vegetable oil on medium heat.
  2. In a separate bowl, mix the chicken chunks with the cornflour using a wooden spoon until the chicken is coated.
  3. Add the chicken chunks into the pan and fry it until the chicken is crispy.
  4. Remove the chicken chunks from the pan and leave aside on a clean plate.
  5. In the same pan, fry the ginger and garlic paste in the left-over oil and heat on a medium heat for 1 minute.
  6. Whilst the paste is frying, start making the basmati rice: add 1 litre of water to a large saucepan and bring the water to the boil on a high heat.
  7. Add the basmati rice to the boiling water and cook the rice for 10 minutes on a medium heat.
  8. Whilst the rice is cooking, chop the red pepper and red onion into thick strips, add to the frying pan and fry for 1 minute, stirring occasionally with a wooden spoon. Chop the spring onion into small slices and add to the mix.
  9. Re-add the chicken chunks to the pan, and fry on a high heat for 1 minute, mixing the chicken with a wooden spoon.
  10. In a bowl, mix the honey, soy sauce, chilli powder, salt, and pepper with a wooden spoon until all combined.
  11. Add the mixture to the saucepan and toss it over the chicken until it is fully coated. Cook for 2 minutes.
  12. Chop the tomatoes into thick chunks add to the frying pan.
  13. Cook for 15 seconds whilst continuously stirring, then turn off the heat.
  14. Drain the rice and fluff it up with a fork to separate the grains.
  15. Assemble the dish by adding the rice and the chicken chilli to the plate, sprinkle on some fresh parsley, tuck in and enjoy!
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Rated 3.8 out of 5