Feeds: 2
Cooking Time: 45 Minutes (including marinating time)
Ingredients:
2x Chicken Breasts
3x tbs Mango Chutney
3x tbs Greek Yogurt
3x tbs Tomato Puree
2 Cloves of Garlic (Crushed)
1tsp Hot Chilli Powder (Diced)
1.5 tsp Garam Masala
1 Green Chilli (or 2 if you like it hot hot hot!)
Half a cup of water
Single Cream
Hand full of Fresh Coriander
Instructions:
- Mix the Mango Chutney, Greek Yogurt, Tomato Puree, Garlic, Chilli powder and Garam Masala together in a bowl.
- Dice the Chicken and put into the bowl and mix.
- Leave for at least 30 minutes (the longer the better although place in fridge if leaving for a longer period)
- Put 1 table spoon of oil into a pan or Balti Dish and heat
- Poor the mixture and the chicken into the pan and allow to heat until it is bubbling, Take care to stir as it will easily catch.
- Poor the water into the pan and stir until mixed.
- Put the diced Green Chilli into the mix along with half the Coriander
- Simmer for 10 – 15 minutes
- Stir in a dash of single cream to taste, this cools the balti so use what ever quantity you want to make it as hot or mild as you like it.
- Stir in the rest of the Coriander
Serve with:
Rice, Nan Breads and Poppadoms
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