Chicken Balti
(from kylerhea’s recipe box)
Jasmina Ali makes Chicken Balti when she runs away with Major Pettigrew.
I served it with basmati rice, and steamed cauliflower.
24 June 2011
Source: Jamie Oliver
Categories: Chicken, Faves, Indian, June2011, Literary Inspiration, Main Dish, Peppers, Spices
Ingredients
- 500g boneless chicken (about 1 lb, cut into 1 inch cubes)
- 1 red and 1 green pepper (each cut into inch-sized squares)
- 8 tomatoes, finely chopped
- 2 green chillies, finely chopped (optional)
- 1 teaspoon red chilli powder
- 1 tablespoon fresh coriander, finely chopped
- 1/4 teaspoon mustard seeds
- 1 teaspoon garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- salt, to taste
- 2 cups water or chicken stock
- 4 tablespoons vegetable oil or ghee
- 1 medium onion, coarsely chopped
- 4 tablespoons coriander leaves, chopped
Directions
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- Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.
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- Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.
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- Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.
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- Add the chicken pieces and stir fry for few minutes.
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- Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.