RECIPE 2:
Chicken Balti Indian MC
30mins
Serves 4 Hot Curry Poultry Main
Course
Ingredients:
4 tbsp Vegetable Oil
6 Curry Leaves
1/4 teasp Mustard Seeds
8 Tomatoes, sliced
1 teasp Ground Coriander
1 teasp Chilli Powder
1 teasp Salt
1 teasp Ground Cumin
2 Garlic Cloves, crushed
450g/1lb Boneless Chicken, cut into 2.5cm/1 inch cubes
150ml/5 fl.oz. Water
1 tbsp Sesame Seeds, toasted
1 tbsp Freshly Chopped Coriander
Instructions
1. Heat the oil in a large pan, add the curry leaves and mustard seeds and mix well.
2. Add the tomatoes and cook for 5 minutes,
stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for a further 2-3 minutes.
3. Raise the heat then add the cubed chicken and
stir fry for 5 minutes.
4. Pour in the water, bring to the boil, then simmer
for 20-30 minutes, stirring from time to time, until
the chicken is cooked and the sauce has thickened.
5. To serve - transfer to a heated serving dish and
sprinkle the sesame seeds and chopped coriander
over the top. Serve immediately. Eat with bread or boiled rice.
