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    Chicken: Balti Chicken


    Source of Recipe


    Chicago Tribune, modified

    List of Ingredients




    1 tablespoon oil (or use broth or cooking spray)
    4 boned and skinned chicken breast halves cut in 1" cubes
    1 green bell pepper chopped
    1 red bell pepper chopped
    1 large onion chopped
    1 cup Balti sauce (see recipe under main 6wbmo category, subhead "sauce")
    2 cups long-grain white rice cooked
    fresh cilantro chopped

    Recipe



    In a large heavy skillet or wok, heat oil (or use broth or cooking spray) over medium high heat and cook chicken until pieces are no longer pink. Add the chopped bell peppers and onions to the pan and stir fry 3-5 minutes. Add the Balti sauce and simmer about 5 minutes.

    Serve over cooked white rice, garnished with chopped fresh cilantro.

    —————
    Notes: "Balti- basically, a stir-fried curry- originated with a nomadic people in India. Now it's the most popular dish at hot Indian restaurants in England. "Balti houses" are more popular in England than in India, where the cuisine is so regional. It supposedly comes from the 'Baltistan' region in northern India- it's now part of north Pakistan- where the people were nomadic and carried minimal cooking equipment."

    Original poster's notes: Here is a recipe for Balti from the article which I modified to make it low fat. We had this for dinner last night- it was very good and not as spicy as you might imagine. I froze the remaining Balti sauce, and next time, instead of using chicken, I will substitute garbanzo beans and/or potatoes.

 

 

 

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