Balti chicken with leeks and lentils: Difference between revisions
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| Heat the [[Oil|oil]] in a [[Wok|wok]] | | Heat the [[Oil|oil]] in a [[Wok|wok]] | ||
| Add the [[Leeks|leeks]], [[Chillies|chillies]], [[Curry leaves|curry leaves]] and [[Mustard seeds|mustard seeds]] and [[Stir-fry|stir-fry]] gently for 3 to 4 minutes | | Add the [[Leeks|leeks]], [[Chillies|chillies]], [[Curry leaves|curry leaves]] and [[Mustard seeds|mustard seeds]] and [[Stir-fry|stir-fry]] gently for 3 to 4 minutes | ||
| Add the [[Mango|mango]] powder (or [[Lemon juice|lemon juice]] and [[Zest|zest]]), [[Tomatoes|tomatoes]], [[Chilli powder|chilli powder]], [[Ground coriander|ground coriander]], | | Add the [[Mango|mango]] powder (or [[Lemon juice|lemon juice]] and [[Zest|zest]]), [[Tomatoes|tomatoes]], [[Chilli powder|chilli powder]], [[Ground coriander|ground coriander]], [[salt]] and [[Chicken|chicken]] and [[Stir-fry|stir-fry]] for 7 minutes | ||
| Mix the [[Lentils|lentils]] back in and [[Fry|fry]] for another few minutes or until the [[Chicken|chicken]] is properly cooked | | Mix the [[Lentils|lentils]] back in and [[Fry|fry]] for another few minutes or until the [[Chicken|chicken]] is properly cooked | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Garnish with [[Coriander leaves|coriander leaves]] and serve hot with [[Parathas|parathas]] or [[naan breads]] and [[Mint and onion raita|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]]. | |||
[[Category:Recipes|Chicken]] | [[Category:Recipes|Chicken]] | ||
[[Category:Chilli pepper recipes|Chicken]] | [[Category:Chilli pepper recipes|Chicken]] | ||
Revision as of 09:19, 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
- 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, salt 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 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.