Chicken Balti Recipe

Ingredients

• 450 grams or 1 lb of Boneless Chicken (cut into 2.5 cm/1 inch cubes
• 8 Tomatoes (sliced)
• 2 Garlic Cloves (crushed)
• 6 Curry Leaves (Karhi Pattay)
• 1 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (freshly chopped)
• ¼ tsp. of Mustard Seeds (Rai)
• 1 tsp. of Ground Coriander (Pisa Dhania)
• 1 tsp. of Red Chilli Powder
• 1 tsp. of Salt
• 1 tsp. of Ground Cumin (Pisa Zeera)
• 1 tbsp. of Sesame Seeds (toasted)
• 150 ml or 5 fl oz. of Water
• 4 tbsp. of Vegetable Oil

How to make Chicken Balti

1. Heat the oil in a large pan, add the curry leaves and mustard seeds and mix well.
2. Add the tomatoes and cook for 5 minutes, stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for a further 2-3 minutes.
3. Raise the heat then add the cubed chicken and stir fry for 5 minutes.
4. Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.
5. To serve - transfer to a heated serving dish and sprinkle the sesame seeds and chopped coriander over the top.
6. Serve immediately.