Chicken Balti

Cooking time: 1 hour

Serving: 4

Ingredients

3	Chicken Breasts, cubed
2	Red/Green Peppers, diced
1	Medium Onion, chopped
8	Tomatoes, finely chopped
1 tsp	Garlic, minced
2	Green Chillies, chopped
1 tbsp	Frech Coriander, chopped
1/4 tsp	Mustard Seeds
1 tsp	Ground Coriander
1 tsp	Red Chilli Powder
1 tsp	Turmeric
1 tsp	Cumin Powder
2 cups	Chicken Stock
4 tbsp	Vegetable Oil/Ghee
	Salt to taste

Method

• Heat the oil/ghee in a large pan over medium heat, add peppers. Fry for a minute, drain and put aside.
• Add the mustard seeds till they start to crackle then add onions, fry till onion turns translucent.
• Add Tomatoes and cook for 5 minutes, stirring occasionally.
• Add the ground coriander, chilli powder, cumin powder, salt and garlic. Fry for a further 2 minutes.
• Add the chicken pieces and stir fry for 3-5 minutes.
• Add chicken stock and bring to the boil. Cook on medium heat till chicken is done and sauce has thickened. Stirring occasionally.
• Serve hot, garnished with chopped coriander leaves.