Balti Chicken with Cherry Tomatoes and Almonds
From bigkiwi 14 years agoIngredients
- TO MAKE 300ml BALTI PASTE shopping list
- 4 tbsp. vegetable oil or ghee shopping list
- 2 red chillies, chopped and, for a milder paste, seeds removed, ½ tsp. crushed chillies 1 medium onion, finely chopped 2 tsp. freshly grated root ginger or ginger paste shopping list
- 1 clove garlic, crushed, or 1 tsp. garlic paste shopping list
- 1 tsp. ground turmeric shopping list
- 3 tbsp. ground coriander shopping list
- 1 tsp. ground cumin shopping list
- 1 cup of chopped fresh coriander, shopping list
- 125g (4oz) chopped canned tomatoes shopping list
- 1½ tsp. salt ½ tsp. sugar 2 tsp. garam masala shopping list
- FOR THE BALTI chicken WITH cherry tomatoes AND almonds shopping list
- 6 tbsp. vegetable oil shopping list
- 6 tbsp. Flaked almonds shopping list
- 4 Skinless chicken breast fillets, each cut into 5 pieces shopping list
- 2 Medium onions, chopped shopping list
- 6 tbsp. Balti Paste shopping list
- 16 cherry tomatoes shopping list
- 2 tbsp. Freshly Chopped coriander leaves shopping list
How to make it
- TO MAKE 300ml BALTI PASTE
- Heat the vegetable oil or ghee in a wok or heavy frying pan and add the chillies.
- When they start to crackle, add the onion and cook over a medium heat until the onion is transparent.
- Add the ginger, garlic, turmeric, ground coriander, cumin and half the coriander leaves.
- Stir over the heat for 3-4 minutes.
- Add the tomatoes, salt, sugar and garam masala and 100mi (4fl oz) water.
- Cover and cook over a medium heat for 10 minutes.
- Remove from the heat and stir in the remaining coriander leaves.
- FOR THE BALTI CHICKEN WITH CHERRY TOMATOES AND ALMONDS
- Heat 1 tbsp. of the vegetable oil in a large pan or wok and quickly fry the almonds until they start to colour. Remove from the pan and put to one side.
- Add half of the remaining oil to the pan and cook the chicken breasts over a high heat for 5 minutes until lightly browned all over. Remove from the pan.
- Add the remaining oil to the pan and cook the onion over a high heat until golden.
- Return the chicken to the pan, stir in the Balti Paste and then the coriander leaves and the tomatoes and stir over a medium heat for 5 minutes.
- Garnish with the fried almonds and serve with naan bread, a selection of chutneys and poppadums.
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