SPICED CHICKEN BALTI
Compliments came rolling in about this almost as soon as the magazine went on sale. Try it and let us know your thoughts
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
- Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.
Nutrition Facts : Calories 527 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1.83 milligram of sodium
BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY
I believe the word Balti actually means "bucket"....this famous style of curry is cooked in a balti pan, much like a wok. I think the reference to bucket means more that you can throw anything in! I fell in love with balti curries years ago living in Birmingham UK - a few blocks from balti central. What sushi bars are to Vancouver, balti houses are to Birmingham. I know this is a very anglo version of balti sauce, a very mild one at that, but it is quite healthy and light....and not lacking any flavour. It's also fairly quick to prepare compared to some recipes I've tried. You can boost up the heat factor as you wish. I included mainly ready ground spices, but of course you could use whole. If you use whole cardamom seeds or whole coriander I would suggest grinding the spices up after you roast them (otherwise you have a lot of woody bits to deal with). Use the sauce to make any kind of veggie curry and serve with naan or roti on the side. This makes 3 cups of sauce - enough for 4 servings. I like to save half the sauce for a different curry later on. (good for a fridge cleaner curry! :) It also improves overnight, as many sauces do. Hope you enjoy!
Provided by magpie diner
Categories < 60 Mins
Time 1h
Yield 3 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
- Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
- Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
- Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
- For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).
Nutrition Facts : Calories 88.4, Fat 1.6, SaturatedFat 0.2, Sodium 726.6, Carbohydrate 19.7, Fiber 6.2, Sugar 2.5, Protein 3.5
VEGETABLE BALTI
Curry doesn't tend to be the healthiest meal option, but this winter veg balti is high in fibre and vitamins, while low in fat
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
- Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
- Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
- Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium
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