A Taste of the Himalayas at Home...

I tried this in a Nepali restaurant in Dublin called Monty's of Kathmandu. It was pretty much to-die-for, and I have fantasized about eating it again (if you know me you know this isn't a joke) for eight months...

Recipe from the internet: http://www.food.com/recipe/gorkhali-chicken-chili-86986

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 1 tablespoon hot chili pepper, minced
• 1 tablespoon cumin powder
• 1 cup onion, finely chopped
• 1 cup tomato, chopped
• 2 tablespoons honey
• 2 cups red bell peppers, cut into 1-in pieces
• 1 cup scallion, cut into 1-in length
• 2 tablespoons cooking oil
• 5 whole dried red chilies
• salt and pepper
• 2 tablespoons chopped cilantro (to garnish)

Marinade

• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon szechwan pepper (timur)
• 2 tablespoons lemon juice
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/8 teaspoon asafetida powder
• salt and pepper

Change Measurements: US | Metric

Directions:

Prep Time: 1 hr

Total Time: 1 3/4 hrs

1. 1 In a small bowl, combine all marinating ingredients into a smooth paste.
2. 2 In a large bowl, pour the marinade over chicken pieces.
3. 3 Mix well, cover, and let marinate for at least four hours.
4. 4 Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
5. 5 Cut grilled chicken into 1-in strips.
6. 6 In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
7. 7 In a sauce pan heat two tablespoons of cooking oil.
8. 8 Fry dry whole red chilies till dark.
9. 9 Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
10. 10 Add grilled chicken pieces, red bell pepper, and scallions.
11. 11 Stir thoroughly to coat with spices.
12. 12 Cook until vegetables are tender.
13. 13 Adjust seasoning with salt and pepper.
14. 14 Garnish with chopped cilantro.
15. 15 Serve with rice, or roti (flat bread).

My take on this recipe:

I have no idea what asafetida powder is, other than it's a funny word. I decided I could live without it this time.

Obviously, I didn't use onions. I never have, and don't plan to start. Onions are yucky. My substitution: a little bit more garlic, and onion powder to taste.

I think it had too much honey. I will use half next time. There are too many other excellent flavors I hate to overpower like that.

Finally, to serve... I have done it on both toasted corn tortillas and a toasted oat bran pita. I serve with a little bit of lentils and a lot of Greek yogurt because it's spicy as heck and the first time I ate some it was a little too much burn.