520 kcalBalti Chicken
45 min serves 5
Gluten-FreeDairy-Free
25gprotein65gcarbs17gfat
Ingredients
- •4 boned and skinned chicken breast halves
- •2 cups rice
- •cilantro
- •2 bell peppers
- •oil
- •1 large onion
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Method
From foodista.com — read the original
- In a large heavy skillet or wok, heat oil 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 simmerabout 5 minutes.
- Serve over cooked white rice, garnished with chopped fresh cilantro. NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people inIndia.
- Now it's the most popular dish at hot Indian restaurants inEngland. "Balti houses" are more popular in England than in India, wherethe cuisine is so regional.
- It supposedly comes from the 'Baltistan'region in northern India- it's now part of north Pakistan- where the peoplewere nomadic and carried minimal cooking equipment. "Make it lowfat.
- We had this for dinner last night- it was very good and not as spicyas you might imagine.
- I froze the remaining Balti sauce, and next time,instead of using chicken, I will substitute garbanzo beans and/or potatoes.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com