Balti Chicken Curry recipe
information
The balti pan, from northern India and Pakistan, is similar to the Chinese wok. It is used for quickly cooked carried, such as this spicy chicken dish.
ingredients
Spicy chicken dish
4 tablespoons oil
2 teaspoons cardamom pods
1/2 teaspoon ground cloves
2 teaspoons cumin seeds
1 onion, grated
2 fresh green chillies, deseeded and very finely chopped
1/2 teaspoon turmeric
1/2 teaspoon paprika
2 tablespoons ground coriander
2 teaspoons salt
450 g (1 lb) boneless, skinless chicken breasts, cubed
410 g can Evaporated Milk
fresh coriander leaves, to garnish
naan bread, to serve
2 teaspoons cardamom pods
1/2 teaspoon ground cloves
2 teaspoons cumin seeds
1 onion, grated
2 fresh green chillies, deseeded and very finely chopped
1/2 teaspoon turmeric
1/2 teaspoon paprika
2 tablespoons ground coriander
2 teaspoons salt
450 g (1 lb) boneless, skinless chicken breasts, cubed
410 g can Evaporated Milk
fresh coriander leaves, to garnish
naan bread, to serve
method
1. Heat the oil in a wok or a large frying pan and add the cardamom pods, ground cloves and cumin seeds. As soon as the spices start to pop, add the onion and chillies and fry for 3-4 minutes, stirring occasionally, until the onions have softened.
2. Add the turmeric, paprika, ground coriander, salt and chicken pieces and quickly fry over a high heat, stirring constantly until the chicken pieces are golden.
3. Add the Milk and 250ml (8 fl oz) water and simmer, uncovered, for 15-20 minutes.
4. Serve hot, garnished with freshly chopped coriander and accompanied by warmed naan bread.
2. Add the turmeric, paprika, ground coriander, salt and chicken pieces and quickly fry over a high heat, stirring constantly until the chicken pieces are golden.
3. Add the Milk and 250ml (8 fl oz) water and simmer, uncovered, for 15-20 minutes.
4. Serve hot, garnished with freshly chopped coriander and accompanied by warmed naan bread.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
