Chicken Or Beef Balti
beef, chicken, curry, indian, loo
quick
30 ml vegetable oil
80 gm chopped onion
224 gm cubed chicken
60 gm patak's balti paste
250 ml water
1 chopped fresh tomato
There's been a lot of talk about Balti cooking lately, and I decided to do just a little experimenting by buying a jar of Patak's Balti curry paste. From the label:
Balti is a medium hot, spicy recipe which originates from the North West Indian sub-continent. It is very popular in Indian restaurants, where it is traditionally served in a metal "Balti" dish with Naan bread.
Fry onion in oil. Add chicken and cook over high heat until exterior is cooked. Add paste and cook 1 min. Add water and tomato and cook until meat is tender.
Since it was beef sale time, and I got a great big 7-bone roast for .88 a pound, I made beef Balti according to the recipe above.
It's a good curry paste, distinguishable from other curry pastes; a little sour like a vindaloo, it isn't nearly so hot. With the usual curry powder ingredients, there were a few surprises, such as a dash, I thought, of Szechwan peppercorn. Other noticeable flavors included cardamom pod (the stuff wasn't fully ground, and the flavor was distinctly distinct), black pepper, ginger, and possibly some kind of mint. A pretty complex mixture.
From: Michael Loo
Yield: 1 servings