Sunday, November 09, 2008


Greg Mortenson stumbled into an impoverished Pakistani village in Three Cups Of Tea. In this remakable book you will read how he began providing the poorest students with a balanced education.

Balti Chicken

Tip: to make this even quicker by a pre-roasted chicken and cup up and omit the water.

Balti Chicken

1 pound of boneless chicken. cut into 1 inch pieces
8 tomatoes , sliced
2 cloves of garlic, minced
6 curry leaves
1 tbsp. of fresh coriander/cilantro, chopped leaves
1/4 tsp. of mustard seeds
1 tsp. of ground coriander
1 tsp. red chilli powder
1 tsp. salt
1 tsp. ground cumin
1 tbsp. sesame seeds, toasted
5 fluid ounces of water
4 tbsp. of vegetable oil

Heat the oil in a large pan, add the curry leaves and mustard seeds and stir well.

Add the tomatoes and cook for 5 minutes, stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for 2-3 minutes longer.

Raise the heat then add the cubed chicken and stir fry for 5 minutes.

Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.

To serve - transfer to a heated serving dish and sprinkle the sesame seeds and chopped coriander over the top. Serve immediately.

Balti Fried Potatoes
Balti Potatoes

6 medium sized potatoes, cut into 5mm slices
3 pieces curry leaves
3 cloves garlic, thinly sliced
2 pieces medium-sized onions, sliced
1 piece fresh red chili, seeded and sliced
1 piece fresh green chili, seeded and slice; d
3 tbsp vegetable oil
1 tbsp coriander, chopped
1 tsp dried red chili, crushed
1/2 tsp white cumin seeds
1/2 tsp mixed onion, mustard and fenugreek; seeds
1/2 tsp fennel seeds
1/2 tsp fresh root ginger, shredded

Preparation Instructions:

Heat oil in a wok until very hot.

Lower the heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves.

Stir-fry for 1 minute.

Add the onion slices and fry or another 5 minutes or until the onions are golden brown.

Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.

Cover tightly with a lid and cook over very low heat for around 5 - 7 minutes or until the potatoes are tender.

Remove the lid and transfer to a serving plate.

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