Roast Chicken Balti
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Ingredients
| 4 | pounds |
whole chicken
two small birds, roasted, cooled, the meat taken off the bone and cut into chunks |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | small |
onions
chopped |
|
| 5 | each |
cloves
garlic, chopped |
* |
| 1 | cup |
chicken broth
|
|
| 4 | tablespoons |
balti masala paste
|
* |
| 1 | tablespoon |
coriander
finely chopped, leaves |
Directions
Skin and bone the chicken, cutting the meat into chunks.
Add the oil or ghee to your karahi, heat, and quickly stirfry the garlic: before it browns, add the chopped onions and fry until translucent.
Add the chicken, then the masala paste.
Stir-fry for 5 minutes or so.
Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
Add coriander leaves and serve in Balti bowls.
Nutrition Facts
Serving Size 560g (19.8 oz)Amount per Serving
Calories 148564% of calories from fat
% Daily Value *
Total Fat 106g
163%
Saturated Fat 28g
140%
Trans Fat
0g
Cholesterol 401mg
134%
Sodium 482mg
20%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
4%
Sugars g
Protein
240g
Vitamin A 32%
•
Vitamin C 5%
Calcium 11%
•
Iron 38%
* based on a 2,000 calorie diet
How is this calculated?
