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Chicken Balti   HT   Indian  MC  30mins



Serves 4     Hot    Ind    Curry   Curries Poultry    Main Course  Gluten Wheat Dairy free  Eggless



4 tbsp Vegetable Oil

6 Curry Leaves

teasp Mustard Seeds

8 Tomatoes, sliced

1 teasp Ground Coriander

1 teasp Chilli Powder

1 teasp Salt

1 teasp Ground Cumin

2 Garlic Cloves, crushed

450g/1lb Boneless Chicken, cut into cubes no bigger than 2.5cm/1 inch

150ml/5 fl.oz. Water

1 tbsp Sesame Seeds, toasted

1 tbsp Freshly Chopped Coriander




1. Heat the oil in a large pan, add the curry leaves and mustard seeds and mix well.

2. Add the tomatoes and cook for 5 minutes, stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for a further 2-3 minutes.

3. Raise the heat then add the cubed chicken and stir fry for 5 minutes.

4. Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.

5. To serve - transfer to a heated serving dish and sprinkle the sesame seeds and chopped coriander over the top. Serve immediately.


Serving Suggestions: 

Accompaniments:    Naan Bread and  Vegetable Bhugia
Dessert:                        Jubilee Cherries

More Indian Recipes  |  Other  International Cuisines 

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