HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
Steps:
- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
- Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
- Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
CHICKEN BALTI PIES RECIPE - (4.4/5)
Provided by tonyglib
Number Of Ingredients 19
Steps:
- Heat oil in a pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Stir in ginger and garlic, and cook for a further 2 minutes. Add spices and stir for 1 minute, then add chicken, tomato paste and chilli and cook, stirring to coat in spices, for 6 minutes or until chicken is browned all over. Add curry leaves and stock and bring to a simmer. Cook for 15 minutes or until stock has almost completely reduced. Add flour and stir for 1 minute or until thickened and sauce is absorbed. Remove from heat and cool. Preheat oven to 200°C. Cut out 4 x 12 cm rounds from pastry and use to line 4 x 9 cm pie tins. Divide filling among each. Use remaining pastry to cut out 4 x 11 cm rounds. Cover pies with pastry rounds, crimping edges to seal. Brush with eggwash and scatter with nigella seeds. Bake for 20 minutes or until golden. Serve with buttered peas and tomato sauce.
BEST EVER CHICKEN BALTI
This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!
Provided by Noo8820
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
- Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
- Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
- Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
- Serve with boiled rice and/or naan bread.
- N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.
Nutrition Facts : Calories 287.9, Fat 18.3, SaturatedFat 3.4, Cholesterol 80.5, Sodium 737.5, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 26
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