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| Medium Balti Chicken |
ingredients
- 2 tablespoons vegetable oil
- 900g/2lb skinless chicken breast fillets, cubed
- 1 onion, sliced
- 225g/8oz green beans, cut into 5cm/2in lengths
- 350g/12oz tomatoes, chopped
- 15g/1⁄2oz fresh basil, roughly torn
- salt and freshly ground black pepper
For the sauce
- 4 tablespoons vegetable oil
- 2 large onions, chopped
- 3 garlic cloves, chopped
- 2 tablespoons finely chopped fresh root ginger
- 4 fresh green chillies, chopped
- 15 cloves
- seeds from 10 green cardamom pods
- 1 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon mustard powder
- 400g/14oz tinned chopped plum tomatoes
- 600ml/1pt vegetable stock
- 2 tablespoons freshly squeezed lemon juice
- pared zest of 1 lemon
Serve 6
- To make the sauce, heat the oil in a heavy pan, and fry the onions, garlic and ginger for 2 minutes. Add the chillies and cook for a further 2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and simmer, uncovered, for 30 minutes. Discard the lemon zest.
- Heat the oil in a large balti pan or wok, and stir-fry the chicken for 5 minutes until golden. Add the onion and green beans, and continue to stir-fry for 1 minute.
- Pour in the sauce and simmer gently for 8 minutes, stirring occasionally. Stir in the tomatoes and basil, and cook for a further 2 minutes or until the chicken is tender. Season with salt and pepper. Serve hot.
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