CHICKEN VINDALOO BALTI STYLE

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Chicken Vindaloo Balti Style image

All balti dishes are eay and quick to cook. The addition a potato in this recipe bulks out the dish as only a small amount of chicken is used. This is a hot one.

Provided by Brian Holley

Categories     Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 18

8 ounces skinless chicken, and cubed
1 large potato, peeled and cubed
1 teaspoon coriander seed, crushed (not ground)
1 teaspoon cumin seed, crushed
1 teaspoon hot chili powder
1/2 teaspoon turmeric
3 garlic cloves, crushed to a pulp
1 teaspoon ginger, pulp
1 teaspoon salt
2 teaspoons paprika
1/4 teaspoon ground fenugreek
1 1/2 teaspoons tomato puree
1/2 pint warm water
1/4 pint malt vinegar
1 tablespoon oil
1 large onion, sliced
6 curry leaves
2 fresh green chilies, chopped

Steps:

  • In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
  • Add the chicken and allow to stand till needed.
  • In a wok heat the oil and fry the onion and curry leaves till golden.
  • Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
  • Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
  • Garnish with green chillies.

Nutrition Facts : Calories 488.8, Fat 12.3, SaturatedFat 2.5, Cholesterol 96.4, Sodium 1287.5, Carbohydrate 51.8, Fiber 9.4, Sugar 8.4, Protein 42

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