Chicken Keema Aloo Balti

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Serves: 4

By ravenmoon3

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Ingredients

  • 100ml vegetable or rapeseed oil

  • 800g lean minced chicken

  • 3 onions – finely chopped

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 2 green chillies – finely chopped

  • 1 tablespoon garam masala

  • 1 tablespoon coriander powder

  • 1 teaspoon cumin powder

  • 3 tomatoes – finely chopped

  • 2 potatoes – skinned and cut into small chunks

  • 1 teaspoon turmeric

  • 1 teaspoon red chilli powder

  • 1 small bunch chopped coriander

Method

  1. Heat the oil over medium heat.
  2. When hot, add the chopped onions.
  3. Allow the onions to fry for about five minutes until soft and translucent.
  4. Now add the garlic and ginger pastes along with the green chillies
  5. Fry for a further two minutes being careful not to burn the garlic.
  6. Spoon in the garam masala, coriander powder and cumin powder and stir to combine.
  7. In goes the chicken mince. Stir it all in really well so that it cooks evenly.
  8. Toss in the tomatoes and potato pieces.
  9. Stir again and then in goes the turmeric and chilli powder.
  10. Place the lid on the pan so that the potatoes cook faster. You may need to add a little water if the sauce looks too dry.
  11. When the potatoes are cooked through, stir in the fresh coriander and season with salt and pepper.
  12. Place the lid on it all again. The oil will rise to the top. When it does, your curry is ready to eat.

Additional Information

  • Can Freeze

  • indian

  • Chicken

  • Main Course

  • sauce

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