Fiery Chicken Balti by Kishor Paw
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 1 tablespoon butter
- 2 tablespoons sunflower oil
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon garlic, finely chopped
- 3 medium onions, peeled and finely chopped
- 1 teaspoon fresh gingerroot, finely chopped
- 1 plump green chili pepper, deseeded and finely chopped
- 500 ml passata (sieved tomatoes, 17 oz.)
- 900 g boneless skinless chicken breasts, cut into large cubes (2 lb.)
- 1⁄2 teaspoon hot chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1 teaspoon curry powder
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper, coarsely ground
- 1 tablespoon fresh lemon juice
- 100 ml just-boiled water (7 tablespoons)
- 1 tablespoon tomato puree
- fresh coriander, to garnish
directions
- Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds.
- Add the onions and cook until golden brown, stirring regularly.
- Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring.
- Stir in the tomatoes and cook until the oil separates from the onions.
- Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides.
- Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
- Stir in the lemon juice then add the water and tomato puree.
- Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the center of a preheated oven at 350F/180C/Gas 4 for 45 minutes.
- Garnish with lots of fresh coriander.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!