If you think well, you cook well...

Balti Chicken with Lentils


  • 75gm split yellow lentils ( I used 1/2 cup)
  • 4 tbsp corn oil ( I used normal cooking oil)
  • 2 medium leeks, chopped ( I didn't put this)
  • 6 large dried chillies
  • 4 curry leaves
  • 1 tsp mustard seeds
  • 2 tsp mango powder
  • 2 medium tomatoes, chopped
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 450 gm boneless chicken, skinned and cubed
  • salt
  • 1 tbsp chopped fresh coriander to garnish

  1. Put the lentils in a saucepan and add just enough water to cover. Bring to boil and cook for 10 minutes or until they are soft but not mushy. Drain thoroughly, transfer to a bowl and set aside.
  2. Heat the oil in a pre-heated wok until hot. Lower the heat and add the leeks, dried red chillies, curry leaves and mustard seeds and stir-fry gently for 2-3 minutes.
  3. Add the mango powder, tomatoes, chilli powder, ground coriander and chicken. Season with salt and stir-fry for 7-10 minutes.
  4. Mix in the cooked lentils and fry for a further 2 minutes or until the chicken is cooked through.
  5. Garnish with fresh coriander and serve immediately with paratha.

***Recipe from '60 HOTWOK RECIPES' by Linda Doeser


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