Categories: Poultry- Chicken

Ingredients

• 2 Tbsp. canola oil
• 1 1/2 lbs. boneless skinless chicken breast, cut into 1-inch cubes
• 2 cups Balti Sauce:
• 4 Tbsp. oil
• 3 fresh peppers, roughly chopped
• 2 large yellow onions, sliced
• 1 tsp. minced garlic
• 1 tsp. minced ginger
• 1 tsp. turmeric
• 1 tsp. garam masala (an Asian spice blend)
• 1 (14 1/2 oz.) can chopped tomatoes
• 1/2 cup cilantro leaves
• 1 tsp. salt
• 1 bell pepper, diced
• 1 small yellow onion, sliced
• 1 ripe tomato, chopped
• 1 Tbsp. dried fenugreek leaves (in Indian and Asian markets)
• salt to taste
• chopped fresh cilantro leaves, lemon wedges and mango chutney for garnishes

Directions

1. Heat wok or nonstick saute pan over medium heat. Add oil.

2. When hot, add chicken and stir-fry until browned. Add remaining ingredients, except salt and garnish. and stir-fry until hot and bubbling.

3. Lower heat and cook 15 to 20 minutes, stirring occasionally. If sauce looks too dry, add 1/4 cup water or stock. Add salt to taste. Garnish with chopped fresh cilantro leaves, lemon wedges and mango chutney.

4. Balti Sauce:

5. Heat oil in large heavy pan. Add serrano peppers, onions, garlic and ginger. Stir-fry until onions are soft. Add remaining ingredients. Bring to boil. Lower heat and simmer 20 minutes. Let cool. Puree in blender. Sauce can be refrigerated for a week or frozen for up to two months.

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