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Chicken balti

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. chicken thighs, skin removed (enough for 4 people)

  2. Juice of 1 lemon

  3. 1 tsp salt

  4. 2 tbsp sunflower oil

  5. 1 onion , chopped

  6. About 15 cherry tomatoes , halved

  7. 4 cm piece fresh root ginger , peeled and grated

  8. 2 garlic cloves, crushed

  9. 2-4 mild green chillies , finely chopped

  10. 3 tbsp fresh coriander, roughly chopped

  11. 2 large handfuls baby spinach leaves

  12. 4 tbsp sunflower oil

  13. 4 onions , chopped

  14. 2 ripe tomatoes , chopped

  15. 8 cardamom pods (pre-roasted if you like)

  16. 1 tsp garam masala

  17. 1 tsp ground turmeric

  18. 1 tsp ground paprika

  19. 1 tsp chilli powder

  20. 1 tsp ground cumin

  21. 4 cm (1 1/2 in) piece fresh root ginger , peeled and grated

  22. 2 bay leaves

  23. Half pint of water

  24. Naan bread or chapattis, to serve

Instructions Jump to Ingredients ↑

  1. Cut the chicken thighs into 1 inch pieces. Marinate the chicken in the juice of a lemon, turmeric and salt for about 30 minutes.

  2. To make the balti sauce, heat the oil in a pan and add the onion. Add the fresh tomato, cardamom pods, garam masala, turmeric, paprika, chilli powder , ground cumin, fresh ginger, and a couple of bay leaves. Stir together well, add half a pint of water and cook for about 20 minutes until slightly reduced and thickened. Remove the balti sauce from the heat.

  3. Brown the chicken in a large hot wok then add the onions and stir-fry for 3–4 minutes until lightly browned. Add the balti sauce and stir together.

  4. Add the cherry tomatoes, grated ginger and garlic. Fold in the green chillies and garam masala and stir through the coriander. Then add the spinach and stir-fry until the spinach has wilted.

  5. Divide between warmed traditional balti dishes and serve set on plates with naan bread or chapattis on the side.

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