Gorkhali Chicken

Adding to my Nepalese recipes, I tried making Gorkhali Chicken a dish I have just about every time I visit a Nepalese restaurant.  This is a really simple recipe and lends itself wonderfully to some great fusion cooking ideas.  Left overs, although there are rarely any in our house, would be delicious for a lunch wrap with salad and yogurt dressing.

800g Chicken Thigh Fillet (quartered)
2 cloves chopped garlic
1 onion chopped
1 tbs chopped ginger
1 long red chilli chopped
1 cup tinned chopped tomatoes
2 cups of mixed capsicum (roughly chopped)
5 whole dried kashmiri chillies
1 tbs runny honey
fresh coriander
ghee/oil
salt & pepper
water

Marinade:
1 tbs cumin powder
1 tbs turmeric powder
1 tsp schezwan pepper
2 tbs fresh lemon juice
1 tbs hot chilli sauce
1 tbs garlic paste
1 tbs fresh ginger

Directions: Prepare the chicken and marinade for at least a couple of hours in the fridge.  Grill the chicken pieces until slightly charred and set aside.  In a large wok or fry pan heat the ghee/oil and add the chopped onion, cook until golden, then add the ginger, garlic and chilli and cook for a further minute.  Add the capsicums, cumin, tomatoes, honey and grilled chicken and cook until the capsicums soften slightly.  Water can be added to give a little more sauce to the mixture. Garnish with coriander and serve with rice or flat bread.