SWEET AND SOUR BALTI CHICKEN
Mango chutney adds the sweetness to this simple version of a classic Indian curry.
Categories Midweek Dinner, Workday lunches
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine tomato paste, yoghurt, garam masala, chilli, garlic, mango chutney, salt and sugar in a bowl. Heat oil in a pan on medium-low. Cook tomato mixture, stirring, for 2 minutes, until thickened slightly.
- Add chicken and stir until well coated. Add 150ml water and simmer for 15 minutes, until chicken is cooked through.
- Stir in sour cream and top with coriander. Serve with jasmine rice.
Nutrition Facts : ServingSize Serves 4
AUTHENTIC SWEET AND SOUR CHICKEN BALTI
Really easy to make. I have made this dish on many occasions for different guests and all have said they prefer it to what they get in the Indian restaurant!
Provided by Comedinewithmepartone
Categories Main Dish
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Using a tall jug add tom purée, yogurt, garam masala,chilli powder,garlic pulp,mango chutney,salt and sugar. Using a hand blender mix into a paste. Heat the oil in a large sauce pan and add balti paste ( scrape sides clean with a spatula to avoid any waste!) use same jug to measure water and add as much as you require to make the consistency you like. Add chicken breasts and mix in well, cover and leave to cook for 20 mins stirring occasionally. Add chillies and coriander ( saving a little to garnish) , mix in and cook for a further 5 mins. Serve with basmati rice and naan bread, adding cream (optional) and coriander to garnish. Enjoy!
Nutrition Facts : Calories 1136 calories, Fat 126.083301304111 g, Carbohydrate 4.46009750327596 g, Cholesterol 0.306249999741111 mg, Fiber 0.498312495315535 g, Protein 1.28602500004288 g, SaturatedFat 10.1392793793355 g, ServingSize 1 1 Serving (225g), Sodium 20.8111249983384 mg, Sugar 3.96178500796042 g, TransFat 5.46505125236557 g
SWEET AND SOUR CHICKEN
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
- Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
CHINESE SWEET AND SOUR CHICKEN
A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.
Provided by Traveling_Is_Love
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
- Add chicken breasts to marinade and stir to coat.
- Pour the marinade and chicken into a 9x9-inch square baking dish.
- Cover and marinate chicken in the refrigerator for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g
SWEET AND SOUR CHICKEN I
Pan fried chicken cubes served with a sweet and sour sauce.
Provided by LINDAHU
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
- When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g
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.
BALTI CHICKEN SWEET AND SOUR
Simple to make and packs a punch
Provided by tonyoriordan
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Blend together Puree ,yogurt,Garam masala, ChilliPowder, Garlic, Mango Chutney,Salt and Sugar in a mixing bowll
- Heat Oil in a skillet lower the heat slightly and add in the spice mixture. Bring to boil and cook for 2 minutes stirring occasionally
- Add the chicken and stir until well coated.
- Add the water to thin the sauce slightly.Continue cooking 6 - 7 minutes until chicken is tender
- Finally add the remaining ingredients and cook for a future 2 mins until chicken is cooked . Serve with Naan or Rice
SWEET AND SOUR CHICKEN CURRY
This is going to be a new dish for some of you, The chicken is cooked in a spice and mango chutney sauce. The dish is Balti in origin and should be cooked in a wok. Stun your friends with this one.
Provided by Brian Holley
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
- Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
- Add the chicken, stir to coat all of the pieces and add the water.
- Cook for 6 mins till the meat is tender.
- Add half of the chillies and cream, cook 2 minutes.
- Serve garnished with the remaining chillies and the chopped coriander leaves.
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