sweet and sour balti chickenrating:
this is the recipe that Susan (my wife) claims is the next best thing after chocolate (and she really likes chocolate).
- 4 Chicken Breasts, skinned and fat removed
- 3tbsp Greek Yogurt
- 2tbsp Tomato Puree
- 2tbsp Sweet Mango Chutney
- 1tsp Garlic Pulp (or pressed garlic)
- 2tsp Garam Masala
- 1tsp Chilli Powder
- 1tsp Sugar
- 1/2tsp Salt
- 100ml Water
- 2 Green Chilies, thin-ishly sliced
- 2tbsp Single Cream
- 2tbsp Fresh Coriander, finely chopped
Mix the yoghurt, puree, chutney, garlic, garam masala, chilli powder, sugar and salt together in a bowl.
Get your wok and heat about 2tbsp oil (peanut/ground oil preferably, otherwise corn/sunflower oil. Definitely NOT olive oil) until it starts smoking.
Pour the yoghurt, puree etc mix into the wok and stir into the oil.
When the sauce is boiling, add the chicken cubes and stir until the whole lot is coated in the sauce.
Pour the water around the bowl that contained the sauce and swish it around in order to soak up any of the remaining ingredients. Add this to the wok and bring the whole lot to the boil.
While you are waiting for the boil, slice the chilies. If you don't like too much heat in your food, remove the seeds before you slice them. When the sauce is boiling, add the chilies and the fresh cream.
Stir and bring to the boil again and let it bubble for 3 to 5 minutes.
Sprinkle the coriander on top and serve with basmati rice and naan bread.