Ingredients:

• 1 lb of boneless, skinless chicken pieces 

• 1 medium onion, roughly chopped

• 2 medium tomatoes, roughly chopped

• 2-3 cloves of garlic

• 1” piece of ginger, peeled

• 4-5 small green Thai chilies, to taste

• 2 tbsp good quality 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 peas, frozen is fine (our add)

• 1 t fish sauce

  • LAURA: use more or some add some Worcestershire for more earthiness.

• 1 tsp turmeric

• ½ tbsp ground cumin powder

• ½ tsp ground coriander powder

• ½ tsp red chili powder, to taste

• salt & pepper, to taste

• 2 tbsp oil, vegetable or canola 

• freshly chopped cilantro for garnish

And for the MARINADE: 

• 1 large garlic clove, peeled

• ½” 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

METHOD:

Combine all of the marinade ingredients and blend or grind into a smooth paste, adding a little water 

if needed. Marinate the chicken pieces for at least 4 hours, covered in the refrigerator. If possible, 

overnight is best. 

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 bite size pieces. Set aside until needed.

For the Nepali Curry:

Using a blender or food processor, puree the garlic along with the ginger, tomatoes and onion. Add the fresh 

chilies, honey and the spices (turmeric, ground cumin powder, ground coriander powder, red chili powder, salt 

pepper) and the oil. Blend into a smooth paste.

In a large deep skillet or wok on medium heat, carefully add the Nepali curry 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 warmed through. Garnish 

with the cilantro leaves and serve with fresh rotis and rice.