Sweet And Sour Balti Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Appetizer | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chicken, skinnedboned&cubed |
| 4 | T | Corn oil |
| 3 | T | Tomato paste |
| 1 | t | Garlic pulp |
| 1 1/2 | t | Garam masala |
| 1 | t | Chili powder |
| 1 | t | Salt |
| 2 | T | Light cream |
| 2 | T | Greek style yogurt |
| 2 | T | Fresh coriander, cilantro |
| chopped | ||
| 2 | Fresh green chilies, chopped | |
| 1/2 | t | Sugar |
| 2 | T | Mango chutney |
| 1/4 | pt | Water |
INSTRUCTIONS
In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a kahari. Lower the heat slightly and pour the spice mixture. Bring to the boil and cook for 2 minutes, stirring occasionally. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until the chicken is tender. Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until the chicken is cooked through. Recipe by: The Balti Cookbook-Shehzad Husain Posted to MC-Recipe Digest V1 #501 by Jazzbel <jazzbel@grouper.batelnet.bs> on Mar 05, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 84
Total Fat: 8.6g
Cholesterol: 19.8mg
Sodium: 4092.9mg
Potassium: 1349.6mg
Carbohydrates: 38.1g
Fiber: 15.1g
Sugar: 10.7g
Protein: 13.2g