Recipe: Sweet and Sour Balti Chicken

While trying to cull my magazine stash I came across on old BBC Australian Good Food magazine which had a simple looking recipe for Sweet and Sour Balti Chicken.

There were so many different flavours in this chicken curry but somehow they really worked together from the hot spices to the sweet chutney and cooling yogurt. The best bit was how simple it was to make, I made the sauce ingredients a few hours ahead of time and then when I was ready to cook dinner simply heated it up, chopped and added the chicken, and dinner was ready in no time.
 

 

 

Sweet and Sour Balti Chicken

Australian Good Food Magazine, April 2011
Serves 4

 

Ingredients

340g (1/2 a jar) tomato passata

4 tbsp Greek Style Natural Yogurt (plus extra for serving)

2 tbsp mango chutney

2 cloves garlic, crushed

1 and 1/2 tsp garam masala

1 tsp chilli powder

1 tsp salt

1/2 tsp caster sugar

750g chicken breast, cut into cubes

1 tin chickpeas, drained and rinsed

Fresh coriander

3 cups (when cooked) jasmine rice to serve
 

 

Method

 

1. In a bowl combine tomato passata, 2 tbsp yogurt, mango chutney, garlic, garam masala, chilli powder, salt and sugar.
 

2. Chop the chicken and season with salt and pepper.

3. Heat oil in a pan on medium-low. Cook tomato mixture, stirring, for a few minutes until it thickens.

4. Add chicken and chickpeas and stir until well coated. Add 50ml water and simmer for 15 minutes until chicken is cooked through.

5. Stir in 2 tbsp yogurt and fresh coriander and cook for a few minutes.

6. Serve with rice, chicken mix, garnish with fresh coriander, extra yogurt and a few pappadums.

 

 

Note: I changed the original recipe to use tomato passata (instead of 1/4 cup tomato paste), swapped 2 tbsp sour cream with natural yogurt and added a tin of chickpeas to make it a bit more filling.

[All images my own]

  

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