Balti Stir Fry is a delicious curry dish originating from northern India and Pakistan. Balti curry chicken is very popular in many countries. Balti is a Hindustani word meaning a ‘Wok’ or a deep bottomed fry pan for cooking curries. Balti is also known as ‘Karhai in India. There is a definite impact of Chinese cooking on this rich spicy Indian dish. What makes Balti dishes a distinctive gratifying experience is the way in which the meat and vegetables are blended with spices.

Ingredients

• 1 kg diced chicken ( mutton (lamb) beef, or even seafood can be used)
• 200 gm chopped vegetables (cauliflower, carrots, French beans, mushrooms etc)
• 1 large onion, finely chopped
• 1 cup chopped fresh coriander
• 2 medium diced tomatoes
• Readymade Balti stir fry sauce (from Penzey or Curry Creation)
• 2 cups water
• 1 tbsp juice of lemon
• 2 tbsp vegetable oil

Method

• Lightly cook the vegetables and keep them aside
• Heat oil in a large, deep wok, or karahi over medium heat,
• Add onions and fry them till they become pink in color. Add meat and fry it until the meat is well browned.
• Add the cooked vegetables and further fry for five more minutes.
• Add balti stir fry sauce and water to this mixture and mix well.
• Continue cooking on medium flame until the meat is tender.  Chicken cooks in about 15 minutes, whereas it may take 30 minutes for lamb or beef.
• Add chopped coriander and tomatoes and simmer for five more
minutes.
• Garnish with lemon juice, coriander leaves and serve with naan or roti (flat leavened bread).

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