Balti Chicken with Lentils

balti-chickenPrep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
4 to 6 servings

Ingredients:

  • 1/2 cup chana dhal (split yellow lentils)
  • 4 tbsp oil
  • 2 medium leeks, chopped
  • 6 large dried red chillies
  • 4 curry leaves
  • 1 tsp mustard seeds
  • 2 tsp amchur
  • 2 medium tomatoes, chopped
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp salt
  • 3 1/4 cups chicken, skinned, boned and cubed
  • 1 tbsp chopped fresh cilantro

Preparation:

Wash the lentils carefully and remove any stones.

Put the lentils into a saucepan with enough water to cover, and boil for about 10 minutes until they are soft but not mushy. Drain and set to one side in a bowl.

Heat the oil in a medium karahi or deep round-bottomed frying pan (skillet). Lower the heat slightly and throw in the leeks, dried red chillies, curry leaves and mustard seeds. Stir-fry gently for a few minutes.

Add the amchur, tomatoes, chilli powder, ground coriander, salt and chicken, and stir-fry for 7-10 minutes.

Mix in the cooked lentils and fry for a further 2 minutes, or until you are sure that the chicken is cooked right through.

Garnish with cilantro.

Credits:

from The Complete Book of Indian Cooking

by Shehzad Husain and Rafi Fernandez

Hermes House, London 1995

ISBN 1 84038 169 8