Nepali Choila Chicken

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1. 1Step 1: Marinate the chicken in mustard oil, salt, pepper and turmeric powder and set aside.
2. 2Step 2: In a pan add a little mustard oil, the dried red chillies, garlic and the three tomatoes, cover and let it cook till the tomatoes blister. If the chillies and garlic are cooked take them out to cool and let the tomatoes cook longer. Once cooked, peel the skin off and set aside to cool with the garlic and chilies.
3. 3Step 3: Once the mixture cools add it to a blender along with red chilli powder and pepper (some green chillies for extra heat if you like) and blend it all into a paste. Set aside.
4. 4Step 4: Heat a pan with the marinated chicken and cook on a high flame for 5 mins till the chicken chars on one side. Lower the flame and continue to cook for 8 minutes.
5. 5Step 5: Once cooked, add the chopped spring onions (whites and greens) and the coriander and let it cook for a minute. While it's cooking heat some mustard oil in a small pot or ladle and then pour the hot oil over the spring onion and chicken mixtures. Cook for a minute.
6. 6Step 6: Add the tomato paste and continue cooking for another minute.
7. 7Step 7: Turn off the heat, add extra coriander (optional) for garnish if you like and serve hot.