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Prepare the following selections prior to starting to cook:
Collander
1kg (2lb) chicken on the bone, washed and put to drain
or can use chicken breast cut in big chunks.
Plate 1
1 large or 2 medium onions, grated or chopped thinly
6 cloves garlic, grated or chopped thinly
Tin
Open 1 tin of chopped tomatoes
Beer
1 glass of beer
Plate 2
1 teaspoon turmeric
¼ teaspoon red chilli powder
1 small teaspoon salt
Plate 3
2 oz butter
1 small tablespoon ground cumin
1 tablespoon coriander
1½ inch piece of fresh ginger, chopped finely
4 tablespoons dried coriander
Plate 4
1 green fresh jalapeno chilli pepper, finely sliced
Put 3 tablespoons oil in wok and fry onions and garlic (plate 1) on high heat for 1 minute. Add tin of tomatoes and cook on low/medium heat for 10 minutes. Transfer to large stainless steel pan.
Add chicken pieces and plate 2. Add enough ber to cover all chicken. Stir well and cook, covered, on low heat for 20 minutes.
Remove cover and turn up heat to medium to reduce some liquid.
Add plate 3 and simmer for 7-10 minutes. Add jalapeno pepper for last few minutes.
Serve with chapattis or naans.
From “Favourite Balti and Indian Recipes”
