RCI-MT.004.0596.001
Nepali Spicy Grilled Chicken Sauteed in Chili Sauce
Nepali Spicy Grilled Chicken Sauteed in Chili Sauce from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- .5 lbs chicken breasts1 unitskinned, boned
- 3 unit
- garlic1 teaspoonminced
- ginger1 teaspoonfinely grated
- red chilies5 unitjulienned
- onions1 cupfinely chopped
- tomatoes1 cupchopped
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- green onion½ cupcut in 1-in length
- 1 unit
- 2 tablespoons
- 1 cup
Method
1
Cut the chicken breasts into bite-sized pieces, approximately 1 to 1.5 inches. Pat dry with paper towels to remove excess moisture.
2
Toast the dry whole red peppers in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then remove and set aside to cool slightly.
3 minutes
3
Once cooled, coarsely crush the toasted red peppers by hand or with a mortar and pestle to release their flavor and heat.
4
Heat the mustard oil in a large, heavy-bottomed skillet or cast-iron griddle over medium-high heat until shimmering.
2 minutes
5
Working in batches to avoid overcrowding, sear the chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate.
6
In the same skillet, add the minced garlic, grated ginger, and julienned red chilies, stirring constantly for 1 minute until fragrant.
1 minutes
7
Add the finely chopped onions and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften and turn translucent.
4 minutes
8
Stir in the cumin powder, coriander powder, turmeric, and crushed red peppers, coating the onion mixture evenly. Toast for about 1 minute.
1 minutes
9
Add the chopped tomatoes and cook for 2 to 3 minutes, stirring occasionally, until the tomatoes break down and begin to release their juices.
3 minutes
10
Pour in the chicken broth and return the seared chicken to the skillet, stirring gently to combine. Simmer for 8 to 10 minutes to allow flavors to meld.
10 minutes
11
Season with salt to taste and freshly ground black pepper, adjusting spice levels as needed. Stir in the green onion pieces and cook for 1 minute until just softened.
1 minutes
12
Transfer to a serving dish and serve hot with rice, bread, or traditional Nepali accompaniments.