PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
Total Time 1 hours
Yield 4
Number Of Ingredients 16
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
- Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
- Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
- Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
- Halve and roughly chop the tomatoes, then stir them into the pan.
- Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
Nutrition Facts : Calories 277 calories, FatContent 13.7 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 28.5 g protein, CarbohydrateContent 12.8 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre
CHICKEN RECIPES - BBC GOOD FOOD
Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.
Provided by Good Food team
Categories dinner, lunch
Number Of Ingredients 1
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CHICKEN & CHORIZO JAMBALAYA RECIPE - BBC GOOD FOOD
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
From bbcgoodfood.com
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CHICKEN STOCK | JAMIE OLIVER RECIPES
This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
- Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
- Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
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PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
- Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
- Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
- Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
- Halve and roughly chop the tomatoes, then stir them into the pan.
- Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
See details
CHICKEN RECIPES - BBC GOOD FOOD
Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.
From bbcgoodfood.com
Category dinner, lunch
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Category dinner, lunch
See details
CHICKEN & CHORIZO JAMBALAYA RECIPE - BBC GOOD FOOD
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From bbcgoodfood.com
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Category Dinner, Main course
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Calories 445 calories per serving
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Total Time 55 minutes
Category Dinner, Main course
Cuisine Cajun & Creole
Calories 445 calories per serving
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
See details
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This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing
From jamieoliver.com
Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
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Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
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- Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
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See details
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