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
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
CHICKEN BALTI CURRY FROM BALTI TRIANGLE
Entered for ZWT. Balti is an curry style associated with Birmingham, England, and is associated with England, although it originated in the Pakistani and Kashmiri communities in the 1970s. The Balti Triangle is a concentration of 50 Balti restaurants in Birmingham. This recipe is endorsed by the Birmingham City Council. A balti curry is a curry cooked over a high flame with spiced fresh meat and/or vegetables then cooked again with extra spices and served in the traditional round-bottomed balti dish (similar to a Japanese danobe or a flat-bottomed wok). Birmingham has balti cook-offs just as the U.S. loves its chili cook-offs. In June 2012, a collection of Indian restaurants in Birmingham have teamed up to have the ingredients of the Balti dish protected by EU legislation. Palm sugar can be found in the Thai food section. Serve piping hot in balti dishes with naan breads on the side.
Provided by KateL
Categories Curries
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- First assemble the spices: mustard seeds in one small bowl, the rest can be mixed together in another bowl. Put the onion in one bowl. Put the garlic and ginger in another small bowl.
- To begin the curry, heat the oil in a large pan. Once hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan.
- Add the chopped onion, lower the heat and cook for approx 3-5 minutes until soft but not colored.
- Then, add all the spices plus the garlic and ginger. Cook on a medium heat taking care to ensure the spices don't burn.
- Add the chicken, stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally to make sure the chicken or spices are not burning.
- Finally, add the stock, the tomato purée, a small pinch of salt and the bay leaf. Stir again and then lower the heat. Cook gently for 25 minutes until the chicken is cooked through and tender.
- Finally add the cilantro/coriander and tomato, stir and cook for a further 3 minutes.
Nutrition Facts : Calories 398, Fat 21.5, SaturatedFat 5.2, Cholesterol 92.8, Sodium 187.2, Carbohydrate 19.4, Fiber 5, Sugar 8.5, Protein 33.8
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