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Chicken Balti
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  • 2 tbsp (30 ml) vegetable oil
  • 2 lbs (.9 kg). chicken breast, skinned and cubed
  • 1 onion, sliced thin
  • 1 quantity Balti Sauce
  • 12 oz (336 grm). firm tomatoes, chopped
  • 1/2 oz (14 grm). fresh basil, roughly torn
  • 8 oz (224 grm). green beans, cut into 1/2 inch lengths
  • Heat the oil over a high heat in a large Balti pan or wok and stir fry the chicken for 5 minutes until golden.
  • Add the onion and stir fry for 1 minute.
  • Pour in the Balti sauce and add the beans.
  • Bring to the boil and simmer gently for 8 minutes, stirring occasionally.
  • Stir in the tomatoes and basil and cook for about 2 minutes more, until chicken is tender.
  • Check seasoning before serving.
Once found only in specialty restaurants, Balti is fast becoming as popular as tandoori or tikka masala. Originating in Northern India, baltis are stir-fried versions of traditional Indian foods, cooked quickly over high heat. Balti, meaning 'pot' or 'bucket', takes its name from the heavy, wok-like dish in which it's cooked and served. The dish is also known as a 'karhai' or 'karahi.'

Mild Balti is a mild, delicately spiced sauce with a hint of coriander and cumin. It goes very well with lamb, beef, prawns or vegetables. (See Balti Spice recipe for Balti Sauce.)

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