Ingredients:
SPICES MIX FOR THE BALTI
½ tsp mustard seeds
2 tbsp fresh coriander
1 tsp Garam Masala
4 dried curry leaves
1 tsp palm sugar
1 tsp ground coriander
1 tsp ground cumin
1 tsp cinnamom
1 tsp ground cloves
1 tsp turmeric
1 tsp nigella seeds
3 green chilies
4 cardamom pods, split
OTHER INGREDIENTS
1 tbsp groundnut oil
1 onion, finely chopped
1 garlic clove, crushed
1cm fresh root ginger
2 large chicken breasts, cut into bite-sized pieces
250ml chicken stock
1 tsp tomato purée
1 bay leaf
1 large tomato
Method
Heat the oil in a large pan. Once hot, add the lightly crushed mustard seeds, cook for 30 seconds.
Add the chopped onion, lower the heat and cook for approx 3 - 5 minutes until soft.
Add all the spices plus the garlic and ginger. Cook on a medium heat.
Add the chicken and the sugar stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally.
Finally, add the stock, the tomato purée, a small pinch of salt and the bay leaf. Stir again and then lower the heat.
Cook gently for 25 minutes until the chicken is cooked through and tender. Finally add the coriander and tomato, stir and cook for a further 3 minutes.
Products used
MASTER CLASS NON-STICK HEAVY DUTY 30CM FRYPAN
COLOURWORKS SILICONE COVERED COOKING SPOON
WORLD OF FLAVOURS INDIAN STAINLESS STEEL SMALL BALTI DISH
WORLD OF FLAVOURS INDIAN STAINLESS STEEL LARGE BALTI DISH
WORLD OF FLAVOURS INDIAN PESTLE & MORTAR
