Balti chicken with leeks and lentils: Difference between revisions
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|ImageComment = | |ImageComment = Curry served, with Thomas eagerly watching | ||
|Servings = Serves 4 to 6 | |Servings = Serves 4 to 6 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = | |TotalTime = 2 hours 45 minutes | ||
|PrepTime = 10 minutes | |PrepTime = 2 hours 10 minutes | ||
|CookTime = | |CookTime = 35 minutes | ||
|Image = [[Image:Balti chicken with lentils recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Balti chicken with lentils recipe.jpg|300px|alt=Electus]] | ||
}} | }} | ||
[[Image:Balti chicken with lentils stir-frying.jpg|thumb|300px|right|Ready to serve]] | |||
This hot and spicy | [[Image:Balti chicken with lentils ingredients.jpg|thumb|300px|right|The ingredients]] | ||
This delicious hot and spicy curry just needs a [[Paratha|paratha]] and [[Mint and onion raita|mint and onion raita]]. | |||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 75 g split [[Lentils|lentils]] | | 75 g split red [[Lentils|lentils]] | ||
| 4 tablespoons [[Corn|corn]] [[Oil|oil]] | | 4 tablespoons [[ghee]] or [[Corn|corn]] [[Oil|oil]] | ||
| 1 heaped teaspoon black [[Mustard seeds|mustard seeds]] | |||
| A large pinch of [[freshly ground black pepper]] | |||
| 2 medium [[Leeks|leeks]], washed and chopped | | 2 medium [[Leeks|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|curry leaves]] | | 4 [[Curry leaves|curry leaves]], a few [[bay leaves]] will do as a poor substitute | ||
| Juice and grated [[lemon zest|zest]] of 1 lemon | |||
| | | 2 large [[Tomatoes|tomatoes]], chopped | ||
| 2 | | 1 teaspoon of [[curry powder]] | ||
| | | 1 teaspoon of [[turmeric]] | ||
| 1 teaspoon [[Coriander seeds|coriander seeds]], ground | | 2 teaspoons [[Coriander seeds|coriander seeds]], ground | ||
| 1 teaspoon [[Sea Salt|sea salt]] | | 1 teaspoon [[Sea Salt|sea salt]] | ||
| 450 g [[Chicken|chicken]], skinned, boned and cut into cubes | | 450 g [[Chicken|chicken]], skinned, boned and cut into cubes | ||
| Freshly chopped [[Coriander leaves|coriander leaves]] to garnish | | Freshly chopped [[Coriander leaves|coriander leaves]] to garnish | ||
<GoogleBanner>recipe-pages</GoogleBanner> | <GoogleBanner>recipe-pages</GoogleBanner> | ||
}} | }} | ||
===[[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=== | ===Method=== | ||
{{RecipeMethod | |||
| ''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! | | ''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 just enough cold water to cover | ||
| Bring to the [[Boil|boil]], cover and [[Simmer|simmer]] | | Bring to the [[Boil|boil]], cover and [[Simmer|simmer]] vigorously until soft, about 10 minutes, but it does depend on the type of [[Lentils|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|oil]] to a [[Wok|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|leeks]], [[Chillies|chillies]], [[Curry leaves|curry leaves]] and and [[Stir-fry|stir-fry]] gently for 3 to 4 minutes | ||
| Add the [[ | | Add the [[chicken]] pieces, together with the [[lemon juice]] and [[stir-fry]] for 7 minutes | ||
| Mix the [[ | | 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 | |||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Garnish with [[Coriander leaves|coriander leaves]] and serve hot with [[Parathas|parathas]] or [[naan breads]] and [[ | Garnish with [[Coriander leaves|coriander leaves]] and serve hot with [[Parathas|parathas]] or [[naan breads]] and [[cucumber raita]] | ||
[[Category:Recipes|Chicken]] | [[Category:Recipes|Chicken]] | ||
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[[Category:Spicy recipes|Chicken]] | [[Category:Spicy recipes|Chicken]] | ||
[[Category:Stir fried]] | [[Category:Stir fried]] | ||
[[Category:Favourite recipes]] | |||
Revision as of 05:56, 2 March 2014
| Balti chicken with leeks and lentils | |
|---|---|
 |
| Curry served, with Thomas eagerly watching | |
| Servings: | Serves 4 to 6 |
| Ready in: | 2 hours 45 minutes |
| Prep. time: | 2 hours 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
This delicious hot and spicy curry just needs a paratha and mint and onion raita.
Ingredients
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 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
Serving suggestions
Garnish with coriander leaves and serve hot with parathas or naan breads and cucumber raita