Balti Chicken Madras
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
275g / 10 oz chicken breast fillets, skinned45ml/3tbsp tomato pureeLarge pinch of ground fenugreek1.5ml/ 1/4 tsp ground fennel seeds5ml/1tsp ginger pulp7.5ml/ 1.5tsp ground coriander (cilantro)5ml/1tsp garlic pulp5ml/1tsp chili powder1.5ml/ 1/4 tsp ground turmeric30ml/2tbsp lemon juice5ml/1tsp salt300ml/ 1/2 pint / 1 1/4 cups water15ml/1tbsp oil2 medium onions, diced2-4 curry leaves2 green chillies, seeded and chopped
Serves 4
Cut chicken into bite size cubes
Mix the tomatoe puree in a bowl with the fenugreek, fennel seeds, ginger, corriander, garlic, chilli powder, turmeric, lemon juice, salt and water
Heat the oil and fry the onions with the curry leaves until the onions are golden brown
Add the chicken to the onions and stir for about 1 minute to seal the meat
Pour in the prepared spice mixture and stir for about 2 minutes
Reduce the heat and cook for 8-10 minutes (or until chicken is cooked).
Add chillies and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RASMUSCHICK.
Cut chicken into bite size cubes
Mix the tomatoe puree in a bowl with the fenugreek, fennel seeds, ginger, corriander, garlic, chilli powder, turmeric, lemon juice, salt and water
Heat the oil and fry the onions with the curry leaves until the onions are golden brown
Add the chicken to the onions and stir for about 1 minute to seal the meat
Pour in the prepared spice mixture and stir for about 2 minutes
Reduce the heat and cook for 8-10 minutes (or until chicken is cooked).
Add chillies and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RASMUSCHICK.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 4.5 g
- Cholesterol: 39.9 mg
- Sodium: 700.2 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.0 g
- Protein: 17.5 g
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