Balti Baby Chicken in Tamarind Sauce

The tamarind in this recipe gives the dish a sweet and sour flavour; this is also quite a hot Balti.


serves 4 - 6
60 ml (4 tbsp) tomato ketchup
15 ml (1 tbsp) tamarind paste
60 ml (4 tbsp) water
7.5 ml (1 1/2 tsp) chilli powder
7.5 ml (1 1/2 tsp) salt
15 ml (1 tbsp) sugar
7.5 ml (1 1/2 tsp) ginger pulp
7.5 ml (1 1/2 tsp) garlic pulp
30 ml (2 tbsp) desiccated coconut
30 ml (2 tbsp) sesame seeds
5 ml (1 tsp) poppy seeds
5 ml (1 tsp) ground cumin
7.5 ml (l 1/2 tsp) ground coriander
2 x 450 g (1 lb) baby chickens, skinned and cut into 6 - 8 pieces
75 ml (5 tbsp) corn oil
120 ml (8 tbsp) curry leaves
2.5 ml (1/2 tsp) onion seeds
3 large dried red chillies
2.5 ml (1/2 tsp) fenugreek seeds
10 - 12 cherry tomatoes
45 ml (3 tbsp) chopped fresh coriander
2 fresh green chillies, chopped


1. Put the tomato ketchup, tamarind paste and water into a large mixing bowl and blend together with a fork.

2. Add the chilli powder, salt, sugar, ginger, garlic, coconut, sesame seeds, poppy seeds, ground cumin and ground coriander to the mixture.

3. Add the chicken pieces to the bowl and stir until they are well coated with the spice mixture. Set aside.

4. Heat the oil in a preheated wok.

5. When it is hot, add the curry leaves, onion seeds, dried red chillies and fenugreek seeds and fry for 1 minute.

6. Lower the heat to medium and add the chicken pieces, together with their sauce, 2 or 3 pieces at a time. When all the chicken has been added to the wok, stir to mix well.

7. Simmer gently for 12 - 15 minutes or until the chicken is thoroughly cooked through.

8. Add the tomatoes, fresh coriander and green chillies to the wok and serve immediately.

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