Sweet And Sour Balti Chicken Recipes

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SWEET AND SOUR BALTI CHICKEN



Sweet and Sour Balti Chicken image

This Balti dish combines a sweet, sour and slightly spicy flavour with a creamy texture. It's delicious served with either Pillau Rice or Naan Bread.

Provided by Shaun Gill

Time 40m

Yield 4

Number Of Ingredients 14

60ml oil
3tbsp tomato puree
2tbsp Greek yoghurt
1 1/2tsp garam masala
1tsp chilli powder
1 garlic clove, crushed
2tbsp mango chutney
1tsp salt
1/2tsp sugar
675g chicken, diced
150ml water
2 fresh chillies, chopped
2tbsp chopped coriander
30ml single cream

Steps:

  • In a bowl mix together the tomato puree, Greek yoghurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
  • Heat the oil in a large karahi or wok until hot, lower the temperature and pour in the spice mixture. Bring to the boil and cook for a couple of minutes, stirring every so often.
  • Add the chicken pieces and stir until well coated. Add the water to thin the sauce slightly and continue to cook for about 8 minutes until the chicken is tender.
  • Add half the fresh chillies, half the coriander and all of the cream. Cook for a couple more minutes ensuring the chicken is thoroughly cooked through.
  • Serve with either rice or naan and garnish with the remaining coriander and chillies.

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This a really easy recipe that the whole family will enjoy! Serve over rice.

Provided by wmbloomer

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

Steps:

  • Combine flour, garlic powder, salt, and black pepper in a shallow dish.
  • Roll and coat chicken cubes in flour mixture.
  • Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
  • Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
  • Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
  • Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
  • Return chicken to the skillet.
  • Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
  • Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g

SWEET AND SOUR BALTI CHICKEN



Sweet and Sour Balti Chicken image

This is my family's favourite. Hardly a weekend goes by without my having to cook this one up. You can make it as fiery as you like but two green chillies is about right for us .Gorgeous!

Provided by Kevin Bradley

Categories     Curries

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 14

3 tablespoons tomato puree
2 tablespoons plain yogurt
1 teaspoon garam masala
1/2 teaspoon chili powder
2 cloves garlic, crushed
2 tablespoons mango chutney
1 teaspoon salt
1/2 teaspoon sugar
4 tablespoons cooking oil
3/4 kg chicken, skinned and diced
150 ml water
1 -2 green chili
2 tablespoons chopped fresh coriander
2 tablespoons whole milk

Steps:

  • Blend together tomato puree, yogurt,garam masala, chilli powder, garlic, mango chutney, salt and sugar.
  • Heat oil in a karahi or wok then add mixture.
  • Lower heat and cook for two minutes,stirring occasionally.
  • Add the chicken and stir until it is well coated in the mixture then add the water.
  • Continue cooking for about 5- 7 mins until the chicken is tender.
  • Stir from time to time.
  • Add green chillies, chopped coriander and milk, stir in and cook for another two minutes.
  • Serve with rice or warm Indian breads.

AUTHENTIC SWEET AND SOUR CHICKEN BALTI



Authentic sweet and sour chicken balti image

Really easy to make. I have made this dish on many occasions for different guests and all have said they prefer it to what they get in the Indian restaurant!

Provided by Comedinewithmepartone

Categories     Main Dish

Time 45m

Yield 2

Number Of Ingredients 14

3 tablespoons Tomato puree
2 tablespoons Greek yogurt
1+1/2 teaspoons Garam masala
1 teaspoons Extra hot chilli powder
5-7 cloves Garlic Pulped
2 tablespoons Mango chutney
Pinch Salt
1/2 teaspoon Granulated sugar
3 tablespoons Corn oil
3 Breasts boneless chicken breasts Cubed
1/4 Pint Boiling water
2 Hot chillies Chopped
6-7 tablespoons Fresh Coriander Chopped
2 tablespoons Single cream (optional)

Steps:

  • Using a tall jug add tom purée, yogurt, garam masala,chilli powder,garlic pulp,mango chutney,salt and sugar. Using a hand blender mix into a paste. Heat the oil in a large sauce pan and add balti paste ( scrape sides clean with a spatula to avoid any waste!) use same jug to measure water and add as much as you require to make the consistency you like. Add chicken breasts and mix in well, cover and leave to cook for 20 mins stirring occasionally. Add chillies and coriander ( saving a little to garnish) , mix in and cook for a further 5 mins. Serve with basmati rice and naan bread, adding cream (optional) and coriander to garnish. Enjoy!

Nutrition Facts : Calories 1136 calories, Fat 126.083301304111 g, Carbohydrate 4.46009750327596 g, Cholesterol 0.306249999741111 mg, Fiber 0.498312495315535 g, Protein 1.28602500004288 g, SaturatedFat 10.1392793793355 g, ServingSize 1 1 Serving (225g), Sodium 20.8111249983384 mg, Sugar 3.96178500796042 g, TransFat 5.46505125236557 g

SWEET AND SOUR CHICKEN



Sweet and sour chicken image

Get the best version of sweet and sour chicken with our ultimate recipe. You'll be rewarded with crisp, battered chicken in a sharp, sweet and fruity sauce

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 24

8 skinless, boneless chicken thighs , fat trimmed, sliced
2 tbsp soy sauce
2 tbsp Shaohsing rice wine or dry sherry
thumb-sized piece ginger , peeled and finely grated
3 garlic cloves , finely grated
1 egg , beaten
100g cornflour
½ tsp Chinese five-spice powder
sunflower oil , for deep-frying
boiled rice , to serve
5 tbsp Shaohsing rice wine or dry sherry
150ml malt vinegar
60g caster sugar
2 garlic cloves , crushed
2 tbsp tomato ketchup
2 tbsp soy sauce
½ chicken stock pot or stock cube
1 red pepper , deseeded and roughly chopped
1 red onion , roughly chopped
½ small pineapple , chopped into chunks
large piece ginger , peeled and very thinly sliced
small handful of coriander sprigs
4 spring onions , shredded
1 tsp Sichuan peppercorns (optional)

Steps:

  • Mix the chicken with the soy sauce, rice wine, ginger, garlic and a pinch of salt in a large bowl. Put in the fridge and leave to marinate for at least 1 hr or ideally overnight. Meanwhile, make the sauce. Tip the rice wine, vinegar and sugar into a saucepan with a pinch of salt and bring to the boil. Stir until the sugar has dissolved, then add the garlic and ketchup. Continue to cook for 10 mins until syrupy, then remove from the heat and set aside. To prepare the toppings, put the coriander and spring onion in a bowl of iced water to perk them up. Toast the peppercorns in a dry frying pan, if using, then crush using a pestle and mortar. Mix with 1 tbsp sea salt and set aside.
  • Mix the beaten egg into the chicken mix, then stir in the cornflour and five-spice powder until the chicken is coated. Set aside. Pour the oil into a wok until it's no more than a third full and heat to 170C, or heat a deep-fat fryer to the same temperature. If you don't have a thermometer, drop a bit of the batter into the oil; when the batter sizzles and turns golden within 1 min, it's ready. Fry the chicken in batches for 4-5 mins until golden and crisp, then drain on kitchen paper and keep warm in a low oven.
  • Meanwhile, gently reheat the sauce and add the soy sauce, stock pot or cube, vegetables, pineapple and ginger. Simmer for 3 mins until the veg is slightly softened. Mix the chicken with the sauce and serve with the coriander and spring onions, salt and pepper mix and some rice on the side.

Nutrition Facts : Calories 518 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 3 milligram of sodium

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