Sweet and Sour Balti Chicken
"This is my family's favourite. Hardly a weekend goes by without my having to cook this one up. You can make it as fiery as you like but two green chillies is about right for us .Gorgeous!"
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
2-3
ingredients
- 3 tablespoons tomato puree
- 2 tablespoons plain yogurt
- 1 teaspoon garam masala
- 1⁄2 teaspoon chili powder
- 2 cloves garlic, crushed
- 2 tablespoons mango chutney
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 4 tablespoons cooking oil
- 3⁄4 kg chicken, skinned and diced
- 150 ml water
- 1 -2 green chili
- 2 tablespoons chopped fresh coriander
- 2 tablespoons whole milk
directions
- Blend together tomato puree, yogurt,garam masala, chilli powder, garlic, mango chutney, salt and sugar.
- Heat oil in a karahi or wok then add mixture.
- Lower heat and cook for two minutes,stirring occasionally.
- Add the chicken and stir until it is well coated in the mixture then add the water.
- Continue cooking for about 5- 7 mins until the chicken is tender.
- Stir from time to time.
- Add green chillies, chopped coriander and milk, stir in and cook for another two minutes.
- Serve with rice or warm Indian breads.
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Reviews
-
Wow, this was terrific! Just the right blend of spicey and sweet. Definitely a keeper. I actually added two serrano chiles in addition to the ones in the recipe, and it was just spicey enough for my husband, but not too spicey, so everyone else enjoyed it as well. Thanks for a new "family recipe"! -
Bergy is absolutely right. it is really a fabulous recipe. great taste and easy to make and as all ingredients r always available in my kitchen so it will be a good & quick recipe for unexpected guests. though while cooking it i was a bit shaky whether everyone will like it or not becoz of the sweet taste but everyone loved it here :) -
WOW! I can see why this is a favorite in your house it will be a regular here too. Fabulous flavor, I served it over rice with baby carrots and a salad. I used my own chutney (it is apple based but tastes like mango), 3 chili peppers and definately fresh coriander. Thanks Kevin for a great recipe
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Faultless flavour! My wife and I cook a lot of Indian food and this proved to be a winner! We will be cooking this again in the not to distant future. For our particular tastes, I removed the cooked chicken and reduced the sauce to a thickish texture before serving. Great recipe! -
I have been making this for years. I have the recipe in a book. The only difference is<br/><br/>Greek yoghurt not plain<br/>Single cream not milk <br/><br/>Making it tomorrow for family
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RECIPE SUBMITTED BY
Kevin Bradley
United States
I am not Asian but, because I have an obsession for Asian food, some of my friends call me Gupta and joke that I will wake up one morning with a red spot on my forehead.
The trouble is that I have come to the conclusion that curry, as most people call Asian food, is not merely something that you eat after a night on the beer, but an art form. The dish is the canvas and the spices are the colours.
You may think I'm crackers but, after experimenting with traditional Indian ingredients, visiting many so called "Indian" restaurants and reading book after book on the subject, I am convinced I have cracked the secret of real home cooked Asian food.
I am not knocking the Balti houses and Tandooris of Britain, indeed I have many favourites - the Karachi in Bradford, The Plaza on Ladypool Road in Birmingham and Sachin's in Newcastle to name but three - but the food they serve, out of necessity, is heavily Anglicised. They tend to have a stock sauce to which they add a few ingredients to convert the dish to a Korma, or Madras or Vindaloo. And of course it is highly macho in Britain to eat curry with a hundred chopped green chillies tossed into it after sinking twelve pints of lager. In my opinion, too much fire in a curry hides the subtle flavours of the dish. But then that is only my opinion. If you like fire - go for it. After all, Van Gough's work and that of Picasso are both art but no-one can argue that one is better than the other.
After cooking curries for many years I have developed the recipes posted here using traditional methods and ingredients that are available in most supermarkets and I think they are as about authentic as possible. However, if it is beer food you want, you will be disappointed. Feel free to add new ingredients or change the quantities of those in the lists - it is your painting and I don't expect it to be identical to mine.
