Balti Tamarind Chicken

This has been adapted into a restaurant style from the book "Balti Cooking" by Shehzad Husain which is a tradional recipe for 4 - 6 persons. Balti does not describe a single recipe but rather a style of cooking and has been described as a delicately spiced stir fry. Many recipes, however, do not appear to follow this principle and maybe all they really have in common is being served in a small balti bowl.

Ingredients

For 1 Continued...
1 tbspn oil 2 tbspn tamarind juice
1 tbspn dessicated coconut 1 tbspn tomato purée
2 tspn white poppy seeds ½ tspn sugar
1 tspn extra hot chilli powder ¼ tspn salt
½ tspn ground coriander 1 portion precooked chicken
¼ tspn ground cumin 1 tomato
¼ tspn onion seeds 1 tspn green chilli
¼ tspn fenugreek freshly chopped coriander to garnish
300 ml c41 curry base sauce  

Preparation

Cooking

  1. Heat the oil in a wok or heavy pan and fry the coconut, poppy seeds, chilli powder, ground coriander, cumin, onion seeds and fenugreek for 1 min, adding a little c41 base sauce if necessary to prevent burning.
  2. Stir in the tamarind, tomato purée, sugar, salt and 80 ml of c41 base sauce and cook for 3 min, stirring regularly, gradually adding c41 base sauce as needed to prevent drying.
  3. Add the chicken, tomato pieces, green chilli and 80 ml of c41 base sauce and cook for 3 min, stirring regularly, gradually adding c41 base sauce as needed to prevent drying although the final sauce should be on the 'dry side'.

Serving

  1. Serve with rice and garnish with freshly chopped coriander.

Notes

Tamarind block can be purchased from many supermarkets (eg ASDA) and any asian store.
This also works well with c43 base sauce.


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The main ingredients
ingredients
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The finished meal
Dish

Tamarind
ingredients
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