Balti Chicken with Tomatoes and Coconut
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Balti Chicken with Tomatoes and Coconut
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 pounds chicken breast cut into 1-inch pieces, boneless skinless, or thigh meat
- 1/2 cup ketchup (yes, ketchup is used regularly in Indian cooking today)
- 1 tablespoon sugar
- 1 1/2 teaspoons paprika sweet
- 1 1/2 teaspoons chili powder , mild or spicy - your choice
- 1 1/2 teaspoons salt
- 2 tablespoons sesame seeds
- 1 1/2 teaspoons poppy seeds
- 1 1/2 teaspoon cumin ground
- 1 1/2 teaspoons ground coriander
- 1 1/2 tablespoons curry powder
- 1/3 cup coconut sweetened or unsweetened, shredded, dried
- 1/3 cup water
- 3 tablespoons ghee , or oil
- 1 teaspoon nigella seeds
- 1/2 teaspoon fenugreek seeds
- 2 teaspoons garlic fresh, minced
- 2 teaspoons ginger fresh, minced
- 1 bay leaf
- 1/2 pint tomato cherry or grape, 1 cup
- 1/4 cup cilantro fresh, chopped
- cilantro chopped, for garnish
Instructions
- Combine the ketchup and next 9 ingredients in a large mixing bowl. Add the coconut and stir to combine. Add the water and stir to combine. Stir in the chicken until thoroughly coated. Set aside.
- Heat the ghee or oil in a large skillet until hot. Add the nigella and fenugreek seeds and fry for one minute until aromatic. Add the garlic and ginger and fry for another minute. Add the chicken mixture and bay leaf, bring it to a simmer, reduce the heat to medium, cover, and simmer for 25 minutes, stirring occasionally. Add the cherry tomatoes and chopped cilantro and simmer for another 3 minutes until the tomatoes are tender but still a little "snappy." Add salt to taste.Serve with steamed Basmati or jasmine rice and/or naan.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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