Nepali chicken chilly

This Nepali style Chili Chicken is cooked with all
colour of bell peppers; red, green and yellow,
giving it a colourful look as well as a subtle hint
of sweetness that marries just as well with the
succulent chicken to produce an explosive and
delightful taste!
Ingredients
2 lb of boneless chicken breast pieces
1 large red onion, chopped
2 medium tomatoes, chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
4-5 small green chili, to taste
2 tablespoon 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 green peas
1 tablespoon turmeric
½ tablespoon ground cumin
½ tablespoon ground coriander powder
½ tablespoon red chili powder, to taste
2 tablespoon vegetable oil
Freshly chopped cilantro for garnish
Salt & pepper, to taste
Marinade
1 large garlic clove, peeled
½ inch 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
Instruction
In a blender combine all the marinating
ingredients to form smooth paste. Pour the
marinating paste over the chicken pieces in a
large bowl and mix well. Let marinate for at least
4 hours.
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 1 inch pieces. Set aside until
needed.
Using a blender or food processor, puree
tomatoes and onion along with the garlic and
ginger paste. Add fresh chilies, honey and all
spices (turmeric, ground cumin powder, ground
coriander powder, red chili powder, salt &
pepper) and the vegetable oil. Blend into a
smooth paste.
In a large deep skillet or wok on medium heat,
carefully add the 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 thoroughly cooked. Garnish with the
cilantro leaves and serve with boiled rice or roti.