Wednesday, 10 August 2016

How to Make Chicken Chilli | Nepali Food Recipe

Posted by Anup Baral August 10th, 2016 :
This lean and mean chili uses cubed boneless,skinless chicken breast instead of ground chicken. Not only is this quick and easy chili perfect for a family dinner, but it also makes for great leftovers for lunch the next day. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito.

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.  

Ingredients: Boneless Chicken, Capsicum, Salt, Red Chilli Powder, Green Chillies, Corn Flour, Onion, Onion Leaves, Tomato, Tomato ketchup, soy sauce, Garlic, Black Pepper and Sunflower Oil.

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