Recipe by KateL
Entered for ZWT. This is the entree for Kishor Paw's winning dinner for Come Dine With Me Birmingham, Season 12. HOT, HOT, HOT. From channel4.com. Baltis became the rage in the 70s even though they originated in Pakistani and Kashmiri neighborhoods of Birminghood, and are now considered a national English dish due to their popularity.
- 1 tablespoon butter
- 2 tablespoons sunflower oil
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon garlic, finely chopped
- 3 medium onions, peeled and finely chopped
- 1 teaspoon fresh gingerroot, finely chopped
- 1 plump green chili pepper, deseeded and finely chopped
- 500 ml passata (sieved tomatoes, 17 oz.)
- 900 g boneless skinless chicken breasts, cut into large cubes (2 lb.)
- 1⁄2 teaspoon hot chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1 teaspoon curry powder
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper, coarsely ground
- 1 tablespoon fresh lemon juice
- 100 ml just-boiled water (7 tablespoons)
- 1 tablespoon tomato puree
- fresh coriander, to garnish
Directions See How It's Made
- Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds.
- Add the onions and cook until golden brown, stirring regularly.
- Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring.
- Stir in the tomatoes and cook until the oil separates from the onions.
- Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides.
- Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
- Stir in the lemon juice then add the water and tomato puree.
- Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the center of a preheated oven at 350F/180C/Gas 4 for 45 minutes.
- Garnish with lots of fresh coriander.