|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings||2_3|
2 pieces boneless/skinless chicken breast cut into cubes.
2 medium sized onions peeled & chopped fine.
1 large clove of garlic peeled & chopped fine.
1" piece fresh ginger peeled & grated.
1 can tomatoes.
1 small onion peeled & cut into quarters.
1 small green bell pepper deseeded & cut into several pieces.
1 tablespoon Balti paste .
1 tablespoon Garam Masala ( fresh ).
2 tablespoons fresh chopped coriander.
1 green chile cut into small rings ( remove seeds if required ).
1 cup cooking oil.
Salt to taste.
TO MAKE THE SAUCE,
Heat half cup of oil in a wok , fry chopped onion & garlic with the ginger on medium heat for 10 minutes. Lower heat, add tomatoes & simmer until oil starts to seperate. Let cool, then blend to a smoothish sauce.
TO MAKE THE BALTI,
Heat half cup oil in a wok, fry chicken pieces, onion quarters, green pepper, chili , add Balti paste & cook on medium heat until chicken is cooked. Lower heat, add sauce, Garam Masala, salt to taste & cook for 10 minutes. Serve in Balti dishes garnished with fresh coriander. Eat with naan or paratha.
|Notes||This is as close as I can get to a Balti meal in Birmingham.|
|[ Home |