Chicken Balti

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Chicken Balti

Recipe Information
Source: Johanna Serves/Makes:6 Ingredients 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 Preparation 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. Comments 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.)

Recipe Information

Source:: Johanna

Serves/Makes:6

Ingredients

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

Preparation

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.

Comments

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.)