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PrintSPECIAL SPICED BALTI CHICKEN
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in the pan, add the onion and fry for about 3-5 minutes or until soft.
- Add the curry paste, stir- fry for about 2-3 minutes.
- Add the coconut milk, nigella seeds with water, lemon juice and adjust seasoning with salt. Bring to the boil.
- Simmer to low flame for 10-12 minutes or until a glaze forms on top of the liquid. Stir occasionally.
- Add the pieces of chicken, the tomatoes and sugar. Cover and cook for another 15-20 minutes or until the chicken is cooked. Serve hot.
- Balti Curry Paste: Place all the ingredients, except oil and vinegar into a frying pan over high heat, stir and toast for about a minute or two.
- Put into mortar and pestle and pound.
- Add oil and white vinegar Pound for further 2-3 minutes to a smooth paste.
INGREDIENTS
- 900 grams skinless, boneless chicken thighs, cut into bite-sized pieces
- 4 ripe tomatoes, skinned, deseeded and roughly chopped
- 500 ml water
- ¼ cup coconut milk
- ½ teaspoon nigella seeds (Black Onion Seeds)
- 1 tablespoon lemon juice
- ¼ teaspoon sugar
- 2 tablespoons IDHAYAM sesame oil
- 1 onion, chopped
- Chilli powder and salt, to taste
Balti Curry Paste
- ½ cup coriander seeds
- ¼ cup curry powder
- 1 tablespoon ground turmeric
- 2 tablespoon IDHAYAM sesame oil
- 1 teaspoon white vinegar
- 2 teaspoon fennel seed
- 1 tablespoon ginger powder
- 3 teaspoon cardamom seed
- ¼ cup powdered cumin
- 2 inch cinnamon sticks
- 2 teaspoon mustard seed
- 1 teaspoon fenugreek seed
- 2 fresh chillies or 1 teaspoon chilli powder
- 6 bay leaves
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