BALTI COCONUT CHICKEN
Coconut lovers will die for this dish. An aromatic curry, simple to cook, this will become a fixture on your menu. It's that good. Believe me.
Provided by Brian Holley
Categories Chicken
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- In a wok, dry roast the almond and 1 tbsp desiccated coconut till it takes on a little colour. Transfer to a bowl and allow to cool.
- To the coconut/almond mix add the coconut milk, fromage frais, ground coriander, chilli powder, garlic, ginger and salt, mix well to blend all together.
- Heat the oil in a wok and fry the chicken with the cardamoms and bay leaf, till the chicken has the juices sealed inches Do not brown the chicken.
- Add the coconut mixture to the pan with red chilli and fresh coriander. Cook for 12 mins covered. Remove the lid and cook uncovered for 3 minutes
- Stir in the desiccated coconut and serve.
- Plai rice and curried prawns go well with this, or a vegetable dish.
Nutrition Facts : Calories 481.7, Fat 26.5, SaturatedFat 12.9, Cholesterol 145.6, Sodium 1480.2, Carbohydrate 10.3, Fiber 2.6, Sugar 4.3, Protein 51
CLASSIC CHICKEN BALTI CURRY
Steps:
- Gather the ingredients.
- Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
- Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
- Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
- Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
- Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
- Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
- Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.
Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Cholesterol 51 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1 g, Sodium 253 mg, Sugar 4 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g
HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
Steps:
- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
- Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
- Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
SWEET AND SOUR BALTI CHICKEN
This is my family's favourite. Hardly a weekend goes by without my having to cook this one up. You can make it as fiery as you like but two green chillies is about right for us .Gorgeous!
Provided by Kevin Bradley
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Blend together tomato puree, yogurt,garam masala, chilli powder, garlic, mango chutney, salt and sugar.
- Heat oil in a karahi or wok then add mixture.
- Lower heat and cook for two minutes,stirring occasionally.
- Add the chicken and stir until it is well coated in the mixture then add the water.
- Continue cooking for about 5- 7 mins until the chicken is tender.
- Stir from time to time.
- Add green chillies, chopped coriander and milk, stir in and cook for another two minutes.
- Serve with rice or warm Indian breads.
SPICED CHICKEN BALTI
Compliments came rolling in about this almost as soon as the magazine went on sale. Try it and let us know your thoughts
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
- Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.
Nutrition Facts : Calories 527 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1.83 milligram of sodium
BEST EVER CHICKEN BALTI
This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!
Provided by Noo8820
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
- Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
- Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
- Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
- Serve with boiled rice and/or naan bread.
- N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.
Nutrition Facts : Calories 287.9, Fat 18.3, SaturatedFat 3.4, Cholesterol 80.5, Sodium 737.5, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 26
BALTI CHICKEN WITH TARKA DHAL
Less than 30 mins to cook this dish. The dhal is spiced with a tarka. Very easy to cook,this has a good flavour and goes well with a beef or lamb curry as a second dish.
Provided by Brian Holley
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Mix together the split peas and the lentils, cover with water and cook till soft and mushy.
- In the meantime heat the oil in a wok and fry the onions till golden. Stir in the garlic, ginger , turmeric, chilli powder, garam masala, ground coriander and salt.
- Stir well and add the chicken and fry for 6 mins.Add 11/2 tbsp of the fresh coriander leaves, green chilli, lemon juice and the water cook for 5 minutes.
- Mix in the lentils (dhal),tomatoes and the remaining coriander leaves. Turn off the heat.
- Heat the oil in a small pan and add the cumin seeds, when they start to pop add the garlic, red chillies, and the curry leaves, cook for 1 minute Pour over the the chicken and lentils and serve.
Nutrition Facts : Calories 235.7, Fat 6.3, SaturatedFat 1, Cholesterol 34.6, Sodium 932.6, Carbohydrate 25.3, Fiber 5.9, Sugar 5.9, Protein 21.3
More about "balti coconut chicken food"
AUTHENTIC CHICKEN BALTI
From greatcurryrecipes.net
4.6/5 (30)Category MainCuisine BaltiTotal Time 25 mins
- Toss in the chopped onion and allow to fry for about 3 minutes or until the onion is beginning to turn soft and translucent.
- Add the garlic and ginger and stir to combine. About 30 seconds should do the job. You just want to cook off the rawness.
BALTI CHICKEN
From jocooks.com
PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY CHICKEN BALTI RECIPE
From mygorgeousrecipes.com
AROMATIC CHICKEN HANDI RECIPE
From greatbritishchefs.com
CHICKEN BALTI RECIPE - BRITISH CURRY [+VIDEO] | MASALA HERB
From masalaherb.com
CHICKEN BALTI - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 45 minsCategory Main CourseCalories 268 per serving
BALTI CHICKEN RECIPE - FOOD.COM
From food.com
CHICKEN AND VEGETABLE BALTI RECIPE
From bbc.co.uk
CURRY RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
BALTI CHICKEN THIGH CURRY
From recipepocket.com
CHICKEN BALTI | INDIAN RECIPES | GOODTO
From goodto.com
HOW TO MAKE CHICKEN BALTI FROM SCRATCH
From greatcurryrecipes.net
CHICKEN BALTI RECIPE
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love