Chicken Balti

1 hour

4 People



3 Chicken Breasts, cubed
2 Red/Green Peppers, diced
1 Medium Onion, chopped
8 Tomatoes, finely chopped
1 tsp Garlic, minced
2 Green Chillies, chopped
1 tbsp Frech Coriander, chopped
1/4 tsp Mustard Seeds
1 tsp Ground Coriander
1 tsp Red Chilli Powder
1 tsp Turmeric
1 tsp Cumin Powder
2 cups Chicken Stock
4 tbsp Vegetable Oil/Ghee
  Salt to taste


  1. Heat the oil/ghee in a large pan over medium heat, add peppers. Fry for a minute, drain and put aside.
  2. Add the mustard seeds till they start to crackle then add onions, fry till onion turns translucent.
  3. Add Tomatoes and cook for 5 minutes, stirring occasionally.
  4. Add the ground coriander, chilli powder, cumin powder, salt and garlic. Fry for a further 2 minutes.
  5. Add the chicken pieces and stir fry for 3-5 minutes.
  6. Add chicken stock and bring to the boil. Cook on medium heat till chicken is done and sauce has thickened. Stirring occasionally.
  7. Serve hot, garnished with chopped coriander leaves.