Spicy Balti Dish Food

CHICKEN BALTI (SPICY INDIAN CURRY RECIPE)

Steps:

• Clean and skin the chicken, cut it into 8 pieces. Set aside.
• Chop the onions and the tomatoes.
• Saute: Heat the oil in a large pan. Add the onions and fry until they are golden brown. Add the tomatoes and the spices, including the salt. Lower the heat and fry everything for about 4 minutes, stirring often.
• Add the chicken pieces and stir-fry until the spices have penetrated the meat and the chicken begins to get some color, about 7 minutes.
• Add the yogurt, stir well, cover the pan and cook on low for about 20 minutes or until the meat is cooked through. Stir in between to make sure that the food doesn't stick to the pan.
• Check to see that the chicken is cooked through; I make a small incision on the thickest part of a chicken thigh near the bone; the meat should not be pink anymore. The internal temperature should be 165 degrees Fahrenheit/ 75 degrees Celsius.
• Add the lemon juice, some more salt if necessary, and the chopped coriander and serve.

SPICED CHICKEN BALTI

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.

SPICY BALTI DISH

Steps:

• Heat the oil in a large pan and cook the onions and garlic for 5 minutes until golden and softened. Remove from the pan and set aside.
• Add the chicken to the pan and cook for a few minutes until browned on each side, then stir in the balti paste and onions.
• Cook, stirring for a few minutes, then pour in the tomatoes and stock and stir well. Bring to a boil, then reduce the heat and simmer for about 25 minutes until the chicken is cooked and coated in the sauce. If the sauce is too thick add more stock.
• Sprinkle with chopped coriander and serve with naan bread.