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Nepali Chili Chicken Curry Recipe

Nepal is a small country located along India’s northern border near the Himalayas. Nepal’s rich cuisine is a reflection of their unique diversity and geographical location. In many ways, their cuisine appears to be a combination of Indian and Tibetan foods. The dishes are simple but very flavorful and hearty. Nepali food can also be very spicy but feel free to adjust this recipe to your personal preference.

This dish is actually prepared in two parts: first, the chicken is grilled or broiled and then it is added to a spicy curry. The grilled or broiled chicken is absolutely delicious on its own; I use the leftovers to make this spicy Nepali curry for the next day. So, essentially it’s two meals in one!

This dish is traditionally made using only green bell peppers but I like the subtle sweetness and flavor that the red and yellow bell peppers add to the dish. This is purely based on personal preference, so feel free to use whichever bell peppers you wish for this recipe.

Nepali Chili Chicken


1 lb of boneless, skinless chicken pieces (thighs & legs work well)
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
1 tsp turmeric
˝ tbsp ground cumin powder
˝ tsp ground coriander powder
˝ tsp red chili powder, to taste
salt & pepper, to taste
2 tbsp oil, vegetable or canola
freshly chopped cilantro for garnish


1 large garlic clove, peeled
˝” ginger, peeled
1-2 small green Thai chilies, to taste
˝ tbsp ground cumin powder
˝ 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


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.


Try shredding the chicken instead for a wonderful and different texture.
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Content copyright © 2018 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.


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