Balti chicken with leeks and lentils: Difference between revisions
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{{RecipeMethod | {{RecipeMethod | ||
| Wash the lentils carefully and pick over them to remove any stones | | ''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|lentils]] in a pan with enough cold water to cover | | Place the [[Lentils|lentils]] in a pan with enough cold water to cover | ||
| Bring to the [[Boil|boil]], cover and [[Simmer|simmer]] vigerously until soft, about 10 minutes, but it does depend on the type of [[Lentils|lentils]] you are using | | Bring to the [[Boil|boil]], cover and [[Simmer|simmer]] vigerously until soft, about 10 minutes, but it does depend on the type of [[Lentils|lentils]] you are using | ||
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[[Category:Spicy recipes|Chicken]] | [[Category:Spicy recipes|Chicken]] | ||
[[Category:Stir fried]] | [[Category:Stir fried]] | ||
Revision as of 06:05, 1 March 2014
| Balti chicken with leeks and lentils | |
|---|---|
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| Split lentils | |
| Servings: | Serves 4 to 6 |
| Ready in: | 50 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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This hot and spicy meal just needs a paratha and mint and onion raita.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 75 g (split lentils)
- 4 tablespoons corn oil
- 2 medium leeks, washed and chopped
- 6 dried red chillies
- 4 curry leaves
- 1 teaspoon black mustard seeds
- 2 teaspoons mango powder or 1 tablespoon lemon juice and the grated zest from ½ a lemon
- 2 medium tomatoes, chopped
- ½ teaspoon chili powder
- 1 teaspoon coriander seeds, ground
- 1 teaspoon sea salt
- 450 g chicken, skinned, boned and cut into cubes
- Freshly chopped coriander leaves to garnish
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 enough cold water to cover
- Bring to the boil, cover and simmer vigerously until soft, about 10 minutes, but it does depend on the type of lentils you are using
- Drain and set aside
- Heat the oil in a wok
- Add the leeks, chillies, curry leaves and mustard seeds and stir-fry gently for 3 to 4 minutes
- Add the mango powder (or lemon juice and zest), tomatoes, chilli powder, ground coriander, sat and chicken and stir-fry for 7 minutes
- Mix the lentils back in and fry for another few minutes or until the chicken is properly cooked
Serving suggestions
Garnish with coriander leaves and serve hot with parathas and mint and onion raita