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New Recipes

1 Soak chickpeas in water overnight; Remove and rinse; Blanch in boiling water for 60 minutes; Drain 2 Thaw lean lamb; Blanch in boiling water for 20 seconds; Remove and immediately rinse in runni.


Balti Chicken With Cumin And Coriander

Ingredients :

300g chicken breast, 8 baby potatoes, 2 onions (medium), 2 cloves of garlic, 14g ginger, 40g coriander, 1 red chili pepper, 2T oil.

SEASONINGS:
(1) some chicken bouillon powder, some ground black pepper.
(2) 150ml plain low fat yoghurt, 25g ground almonds, 1.5t ground coriander seeds, 1/2t chili powder, 1t garam masala, 1T coconut milk.
(3) 1/4t cumin seeds.
(4) 3 green cardamon pods, 1 3cm-long cinnamon stick.

Preparation :

1. Rinse chicken breast; Discard the skin; Cube; Marinate in seasoning (1) for 45 minutes.
2. Peel, rinse and minced garlic.
3. Peel, rinse and minced ginger.
4. Rinse, seed and chop a red chili pepper.
5. Rinse and chop coriander finely.
6. Add seasoning (2), the garlic, the ginger, half of red chili pepper and 1/3 of the chopped coriander to a big mixing bowl; Mix well; Add the chicken from the step 1; Mix well; Cover with a cling film; Chill in the fridge for 180 minutes.
7. Rinse and slice potatoes.
8. Pre-heat the oven to 180 degree celcius.
9. Heat a pan with 1T oil over a high heat; Add seasoning (3), the potatoes and 1/3 of the chopped coriander; Stir-fry over a high heat for 3 minutes; Turn off the heat; Arrange in a baking pan with aluminum paper; Cover with another aluminum paper; Put in the oven and bake for 30 minutes; Remove.
10. Peel, rinse and slice onions.
11. Heat a heavy-based pan with 1T oil over a high heat; Turn to a low heat; Add seasoning (4) and the onion; Stir-fry over a low heat till fragrant; Add teh chicken mixture from the step 6; Stir-fry over a medium heat for 7 minutes; Add the potatoes from the step 9; Toss briefly; Turn off the heat; Arrange on a serving plate; Garnish with the remaining coriander and the red chili pepper.