Chicken Balti With Whole Spices
Ingrediënten
- 1 onion quartered
- 2.5 cm piece of fresh root ginger peeled and sliced
- 3 garlic cloves
- 2 tablespoons sunflower oil
- 8 boneless skinless chicken thighs, about 600 g in total, cubed
- 1 teaspoon cumin seeds roughly crushed
- 1 cinnamon stick halved
- 8 cardamom pods roughly crushed
- 6 cloves
- ½ teaspoon turmeric
- 1 teaspoon dried chilli flakes
- 400 g can chopped tomatoes
- 600 ml gluten-free chicken stock
- small bunch of coriander torn
- 25 g toasted flaked almonds to garnish
Instructies
- Place the onion, ginger and garlic in a food processor and whizz until finely chopped.
- Alternatively, chop with a knife.
- Heat the oil in a medium saucepan, add the chicken and fry, stirring, for 5 minutes until lightly browned.
- Stir in the chopped onion mixture and fry for 2–3 minutes until softened.
- Stir in the spices and chilli flakes and cook for 1 minute, then mix in the tomatoes and stock.
- Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through.
- Add the coriander and cook for 1 minute, then spoon into 4 bowls.
- Sprinkle with the almonds and serve with rice, if liked.
Notes / Tips / Wine Advice:
For chicken balti with mushrooms & spinach,
omit the cumin seeds, cardamom, cloves, turmeric and chilli flakes and stir in 2 tablespoons medium-hot gluten-free balti curry paste instead. Mix in 125 g sliced cup mushrooms and cook as for Chicken balti with whole spices. Stir in 150 g baby spinach leaves along with the coriander at the end and cook until the spinach has just wilted. Calories per serving 324Nutritional Information
Calories: 320 kcal
