Chicken and Apricot Balti
Serves: 6
Ingredients
- 400g chicken breast fillets
- 2 onions
- 1 tin chopped tomatoes
- 100g cashew nuts
- 100g Dried Apricots
- 3 tablespoons Pataks balti paste
Accompaniment
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Method
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1
1. Chop onions (or put in a magimix)
2. Pour some olive oil in the pan and add chopped chicken
3. Add 3 tablespoons of Pataks Balti paste and mix around - fry off for about 10 mins
4. Add tin of tomatoes and simmer for 10 mins
5. Leave overnight and then add cashews and apricots before you heat up to serve with basmati rice
To possibly assist the "debate" as to origin, I submit this dish was introduced to the U.K. by Adil's restaurant in Stoney Lane in Birmingham in 1977.The word "balti" means bucket.This famous restaurant way back then was a favourite haunt of law enforcement Officers.The dish was served in the balti with a Nan or chapatti (NEVER a fork/knife/spoon). Their 'party nans' were the size of a small table! No licence but Tom's off licence next door provided the essential lager to douse the fever produced by the superb food.Best of all, it was both plentiful and inexpensive.You can look them up on: adilbalti.co.uk.
This is to die for