Recipe for Balti Chicken Pieces with Potato
(Serves four-six with rice or dhal)
I have great joy in cooking Indian food. It is spicy and hot and can have superb tastes. It is also good ecologically as it has a low carbon footprint with its minimum meat and vegetables. When I started to cook, I first started learning to cook Indian food and it has been a constant and rewarding companion.
Ingredients
2/3 cup natural yoghurt
¼ cup ground almonds
1 ½ tsp ground coriander
1/2 tsp chilli powder
1 tsp garam marsala
1 tbs spoon coconut milk or coconut oil
1 tsp crushed garlic
1 tsp grated fresh ginger
2tbs fresh chopped coriander
1 fresh seeded red chilli
250g boneless chicken portions cubed
2 medium onions sliced
3 green cardamom pods
1 cinnamon stick
2 cloves garlic
Salt to taste
For Potatoes
15ml oil
8 baby potatoes
½ tsp cumin seeds
1tbs fresh chopped coriander
Preparation
In a large bowl mix together yoghurt, ground almond, coriander, chillies, garam marsala, garlic, fresh ginger, and half of fresh coriander and finely chopped red fresh chilli,
Place chicken cubed (1cm) pieces in mix and mix in and marinade for 2 hours
Meanwhile heat oil in heavy pan or wok and add potatoes, cumin seeds and fresh coriander and stir fry for 2-3 minutes
Preheat oven to 180°C and bake potatoes for about 30 minute or until cooked through
Halfway through cooking the potatoes, heat oil and fry onions and cardamom, cinnamon stick, and cloves for 2-3 minutes
Add chicken pieces and the marinade to the potatoes and stir fry for 5-7 minutes. Lower heat and cover and cook for a further 5-7 minutes
Salt to taste
Serve with steamed rice or a Dhal and condiments
Preparation about 40 minutes
Cost 2020 $12 or about $2-3 per serve
Dhal Recipe
Ingredients
¾ cup red split lentils
300 gms spinach fresh or frozen
1L of chicken stock
¼ tsp black mustard seeds
2 cloves crushed garlic
1 tbs grated ginger
1 fresh chopped red chilli, 1/2 tsp chilli powder
½ tsp ground corianders
½ tsp garam masala
Can of crush tomatoes
Sliced onion
Tbs fresh coriander
Salt to taste
Dahl Preparation
Wash red lentils and soak for 30 minutes
Drain red lentils and put into pot with chicken stock bring to boil and simmer for 20-25 minutes
Meanwhile heat oil in large heavy pan and fry back mustard seeds for 2 minutes or until spluttering Add onions, garlic, ginger and chill and fry for 5-6 minutes. Add spinach and can of tomato pieces and continue to fry for 10 minutes
Add drained red lentils and cook for about 5 minutes
Top with fresh coriander
Preparation about 40 minutes
Cost 2020 $5 or about $1 per serve
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