Balti Chicken with Tomatoes and Coconut
Ingredients
- 2 pounds boneless skinless chicken breast (or thigh meat) , cut into 1-inch pieces
- 1/2 cup ketchup (yes, ketchup is used regularly in Indian cooking today)
- 1 tablespoon sugar
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons chili powder , mild or spicy - your choice
- 1 1/2 teaspoons salt
- 2 tablespoons sesame seeds
- 1 1/2 teaspoons poppy seeds
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 tablespoons curry powder
- 1/3 cup shredded dried coconut , sweetened or unsweetened
- 1/3 cup water
- 3 tablespoons ghee , or oil
- 1 teaspoon nigella seeds
- 1/2 teaspoon fenugreek seeds
- 2 teaspoons fresh minced garlic
- 2 teaspoons fresh minced ginger
- 1 bay leaf
- 1/2 pint 1 cup cherry or grape tomatoes
- 1/4 cup fresh chopped cilantro
- Chopped cilantro for garnish
Instructions
- Combine the ketchup and next 9 ingredients in a large mixing bowl. Add the coconut and stir to combine. Add the water and stir to combine. Stir in the chicken until thoroughly coated. Set aside.
- Heat the ghee or oil in a large skillet until hot. Add the nigella and fenugreek seeds and fry for one minute until aromatic. Add the garlic and ginger and fry for another minute. Add the chicken mixture and bay leaf, bring it to a simmer, reduce the heat to medium, cover, and simmer for 25 minutes, stirring occasionally. Add the cherry tomatoes and chopped cilantro and simmer for another 3 minutes until the tomatoes are tender but still a little "snappy." Add salt to taste.Serve with steamed Basmati or jasmine rice and/or naan.
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