Balti chicken with leeks and lentils: Difference between revisions
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This delicious hot and spicy curry just needs a [[Paratha|paratha]] and [[cucumber raita]]. This is a fabulous meal, for us it had just the right amount of heat and spices. The [[leeks]] make an interesting change in a curry. | |||
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|PrepTime = 2 hours 10 minutes | |PrepTime = 2 hours 10 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
|Image = [[Image:Balti chicken with lentils recipe.jpg| | |Image = [[Image:Balti chicken with lentils recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">One of the best Indian meals</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">A wonderful meal that is easier to make each time you make it, so make it a lot!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 75 g split red [[Lentils|lentils]] | | 75 g split red [[Lentils|lentils]] | ||
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| Heat and stir until the [[chicken]] is properly cooked, this should probably take another 10 minutes | | Heat and stir until the [[chicken]] is properly cooked, this should probably take another 10 minutes | ||
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Image:Balti chicken with lentils stir-frying.jpg|Ready to serve | |||
Image:Balti chicken with lentils ingredients.jpg|The ingredients | |||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Garnish with [[Coriander leaves|coriander leaves]] and serve hot with [[Parathas|parathas]] or [[naan breads]] and [[cucumber raita]] | Garnish with [[Coriander leaves|coriander leaves]] and serve hot with [[Parathas|parathas]] or [[naan breads]] and [[cucumber raita]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lentils|#lentils]] [[Special:Search/chicken|#chicken]] [[Special:Search/mustardseeds|#mustardseeds]] [[Special:Search/leeks|#leeks]] [[Special:Search/chillies|#chillies]] [[Special:Search/ghee|#ghee]] [[Special:Search/corianderleaves|#corianderleaves]] [[Special:Search/cucumberraita|#cucumberraita]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/curryleaves|#curryleaves]] [[Special:Search/currypowder|#currypowder]] | ||
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Latest revision as of 16:57, 21 March 2024
This delicious hot and spicy curry just needs a paratha and cucumber raita. This is a fabulous meal, for us it had just the right amount of heat and spices. The leeks make an interesting change in a curry.
Balti chicken with leeks and lentils | |
---|---|
Curry served, with Thomas eagerly watching | |
Servings: | Serves 4 |
Calories per serving: | 389 |
Ready in: | 2 hours 45 minutes |
Prep. time: | 2 hours 10 minutes |
Cook time: | 35 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 31st October 2012 |
Best recipe reviewOne of the best Indian meals 5/5 A wonderful meal that is easier to make each time you make it, so make it a lot! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 75 g split red lentils
- 4 tablespoons ghee or corn oil
- 1 heaped teaspoon black mustard seeds
- A large pinch of freshly ground black pepper
- 2 medium leeks, washed and chopped
- 4 Indian green chillies or a mix or red and green, split down the middle. These types of chillies keep brilliantly in the freezer.
- 4 curry leaves, a few bay leaves will do as a poor substitute
- Juice and grated zest of 1 lemon
- 2 large tomatoes, chopped
- 1 teaspoon of curry powder
- 1 teaspoon of turmeric
- 2 teaspoons coriander seeds, ground
- 1 teaspoon sea salt
- 450 g whole chicken, skinned, boned and cut into cubes
- Freshly chopped coriander leaves to garnish
Mise en place
Place the chicken pieces, lemon juice and zest in a Lock & Lock box, give then a good shake and leave to marinade in a cool place fo a few hours or more, if you have the time. Leave the lemon pieces in while the chicken marinates and discard them before cooking
Method
- Wash the lentils carefully and pick over them to remove any stones, is always advised on lentil recipes, though I have yet to find any pebbles in my lentils. I guess food standards have improved since the first Indian recipes were penned!
- Place the lentils in a pan with just enough cold water to cover
- Bring to the boil, cover and simmer vigorously until soft, about 10 minutes, but it does depend on the type of lentils you are using
- Most of the water should have been absorbed, keep a few tablespoons of the cooking liquor to loosen the curry a little. Set the lentils to one side
- Add the ghee or oil to a wok together with the black pepper and the mustard seeds and bring it to a medium heat
- As soon as the mustard seeds start to pop, quickly add the leeks, chillies, curry leaves and and stir-fry gently for 3 to 4 minutes
- Add the chicken pieces, together with the lemon juice and stir-fry for 7 minutes
- Tip in the chopped tomatoes, curry powder, ground coriander, turmeric, mix well and cook for a few minutes more
- Mix in the cooked lentils with enough of the cooking liquor to loosen the curry
- Heat and stir until the chicken is properly cooked, this should probably take another 10 minutes
-
Ready to serve
-
The ingredients
Serving suggestions
Garnish with coriander leaves and serve hot with parathas or naan breads and cucumber raita
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