balti sweet and sour chickenrating:
- 4 Chicken Breasts, skinned and fat removed, sliced into 1cm thick strips
- 3tbsp Greek Yogurt
- 2tbsp Tomato Puree
- 2tbsp Sweet Mango Chutney
- 1tsp Garlic Pulp (or pressed garlic)
- 2tsp Garam Masala
- 1tsp Chilli Powder
- 100ml Water
- 2 Green Chilies, thin-ishly sliced
- 2tbsp Single Cream
- 2tbsp Fresh Coriander, finely chopped
Mix the yoghurt, puree, chutney, garlic, garam masala and chilli powder together in a bowl.
Get your wok and heat about 2tbsp oil (peanut/ground oil preferably, otherwise corn/sunflower oil. Definitely NOT olive oil) until it starts smoking.
Pour the yoghurt, puree etc mix into the wok and stir into the oil.
When the sauce is boiling, add the chicken strips and stir until the whole lot is coated in the sauce.
Pour the water around the bowl that contained the sauce and swish it around in order to soak up any of the remaining ingredients. Add this to the wok and bring the whole lot to the boil.
While you are waiting for the boil, slice the chilies. If you don't like too much heat in your food, remove the seeds before you slice them. When the sauce is boiling, add the chilies and the fresh cream.
Stir and bring to the boil again and let it bubble for 3 to 5 minutes.
Sprinkle the coriander on top and serve with basmati rice and naan breads.