Curry of the week : 01-March-98

Chicken and Tomato Balti

Ingredients

• 4 tablespoons corn oil
• 1/2 teaspoon onion seeds
• 1/2 teaspoon mustard seeds
• 400 g (14 oz) can tomatoes
• 1 teaspoon ground coriander
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic pulp
• 675 g (1 1/2 lbs) chicken, skinned, boned and cubed
• 150 ml (1/4 pint) water
• 1 tablespoon sesame seeds, roasted
• 1 tablespoon chopped fresh coriander

Method

• Heat the oil in a deep round bottomed frying pan or medium kahari.
• Add the onion and mustard seeds and stir well.
• Lower the heat slightly and add the tomatoes.
• While the tomatoes are gently cooking, mix together the ground coriander, chilli powder, salt, ground cumin and garlic in a bowl. Tip the spices onto the tomatoes.
• Add the chicken pieces and stir together well. Stir-fry for about five minutes.
• Pour on the water and continue cooking, stirring occasionally, until the sauce thickens and the chicken is cooked through.
• Sprinkle the sesame seeds and fresh coriander over the top of the dish and serve.

Serves 4.