Chicken Vindaloo Balti Style |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Add the chicken and allow to stand till needed.
3. In a wok heat the oil and fry the onion and curry leaves till golden.
4. Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
5. Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
6. Garnish with green chillies.
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