Balti chicken with leeks and lentils: Difference between revisions

Revision as of 15:22, 1 March 2014

Balti chicken with leeks and lentils

Split lentils
Servings:	Serves 4 to 6
Ready in:	50 minutes
Prep. time:	10 minutes
Cook time:	40 minutes
Difficulty:

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

1. 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!
2. Place the lentils in a pan with enough cold water to cover
3. 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
4. Drain and set aside
5. Heat the oil in a wok
6. Add the leeks, chillies, curry leaves and mustard seeds and stir-fry gently for 3 to 4 minutes
7. Add the mango powder (or lemon juice and zest), tomatoes, chilli powder, ground coriander, salt and chicken and stir-fry for 7 minutes
8. 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 or naan breads and mint and onion raita

Chef's notes

If you have the time, marinade the chicken pieces for a few hours in a cool place in the salt and lemon juice and yest. This helps to tenderise the chicken.