Sunday, 19 April 2015

Sweet and Sour Balti Chicken

You need to be a little careful with this one as you can quite easily ramp up the heat level without realising it! Not a problem for me as my taste buds were incinerated years ago, however, the missus likes not to have her 'face blown off' as she puts it! No pleasing some people...


3 tbsp Tomato Paste
2 tbsp Greek yogurt
1 1/2 tsp Garam Masala
1 tsp Chilli powder
1 Garlic clove
2 tbsp Mango Chutney
1 tsp Salt
4 tbsp Rapeseed (Canola) oil
450g Chicken breasts cut into pieces
100ml Water
2 fresh green Chillies (sliced thinly)
2 tbsp Coriander/Cilantro (chopped)
2 tbsp Single (light) cream


Blend the tomato paste, yogurt, garam masala, chilli powder, garlic, mango chutney and salt in a medium bowl or food processor. 

Heat the oil in a wok or other suitable frying pan and then add the mixture that you have just made. Bring it gently to the boil then simmer for two minutes stirring occasionally. Add the chicken to the bowl where you made the mixture to pick up any left over sauce then add it to the pan. Stir so that the chicken is well coated.

Stir for a couple of minuted then add the water. Continue cooking the chicken for five to seven minutes or until the chicken is tender. 

Lastly, add the cream, chillies and coriander and cook for a further two minutes or until the chicken is cooked through.

(about the recipe: this is the most common recipe I like to cook from 'The Balti Cookbook' by Shehzad Husain)

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