ROB'S CHICKEN BALTI
A really tasty home made curry that is not too difficult with the spices etc. It comes out just perfect! Just as good as any curry house, if not better. Get the poppadoms and chutney's out if you have them and serve with rice and naan bread. Make the full batch and only put leftovers in the freezer after it has sat for 24 hours. Still tastes great on day of preparation but leaving until the next day takes it to the next level
Provided by robd16
Categories Curries
Time 31m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side. Now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown.
- Add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes.
- Add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam marsala. Boil down for around 3-5 minutes.
- Mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple.
- Cook for 30 minutes over a low/medium heat.
- Taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.
Nutrition Facts : Calories 348, Fat 20.8, SaturatedFat 8.9, Cholesterol 82.9, Sodium 371.6, Carbohydrate 18.4, Fiber 4.1, Sugar 8.1, Protein 23.6
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
BALTI BUTTER CHICKEN
Very popular dish. You will like this one, yogurt, cream and almonds make this a bit special. I have cooked this many times always with success, there's never any left over.
Provided by Brian Holley
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Blend together the yogurt, almonds, spices, ginger, garlic salt and tomatoes.
- Pour the mixture over the chicken and set aside.
- In a wok melt the butter with the oil and fry the onions for 3 minutes.
- Add the chicken and spices and stir fry for 10 minutes.
- Add half of the coriander leaves if using. Mix well.
- Pour in the cream, stir.
- Serve garnished with the remaining coriander leaves.
Nutrition Facts : Calories 676.3, Fat 36, SaturatedFat 15.6, Cholesterol 225.7, Sodium 1342.5, Carbohydrate 15.7, Fiber 3.8, Sugar 7.5, Protein 72.1
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