Khara masala balti chicken

Ingredients

3 curry leaves

¹⁄4 teaspoon mustard seeds

¹⁄4 teaspoon fennel seeds

¹⁄4 teaspoon onion seeds

¹⁄2 teaspoon crushed dried red chillies

¹⁄2 teaspoon cumin seeds

¹⁄2 teaspoon fenugreek seeds

¹⁄2 teaspoon crushed pomegranate seeds

1 teaspoon salt

1 teaspoon shredded fresh root ginger

3 garlic cloves, sliced

50ml/2fl oz corn oil

4 fresh green chillies, slit lengthways

1 large onion, sliced

1 tomato, sliced

700g/1¹⁄2lb skinless chicken breast fillets, cubed

Directions:

• In a large bowl, mix together the curry leaves, mustard seeds, fennel
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic.

• Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5-7 minutes.

• Add the tomato and chicken pieces to the wok and cook over a medium heat for 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.

• Stir the mixture over the heat for a further 3-5 minutes, then serve hot.