Chicken and tomato balti

 

     If you like tomatoes, you will love this chicken recipe. It makes a semi-dry balti and is good served with a lentil dish and plain boiled rice.

Serves 4

• 60 ml corn oil
• 6 curry leaves
• 2 ml mixed onion and mustard seeds
• 8 medium tomatoes, sliced
• 5 ml ground coriander
• 5 ml chilli powder
• 5 ml salt
• 5 ml ground cumin
• 5 ml garlic pulp
• 675 gr chicken, skinned, boned and cubed
• 15 ml sesame seeds, toasted
• 15 ml chopped fresh coriander

Heat corn oil in a deep round-bottomed frying pan until the oil is just smoking ; add all of the curry leaves and mixed onion and mustard seeds and stir thoroughly to combine.

Stir-fry about 30 seconds, then lower the heat and add the tomatoes.

While the tomatoes are cooking, mix together the coriander, chilli powder, salt, cumin and garlic ; tip the spice mixture over the tomatoes.

Add the chicken and stir ; stir-fry about 5 minutes until the chicken is lightly browned.
Pour on 150 ml water and continue cooking, stirring occasionally, until the sauce thickens and the chicken is cooked.

Generously sprinkle the sesame seeds and the chopped fresh coriander over the top of the dish and serve.

BON APPÉTIT