Sunday, April 15, 2012

Chicken Balti

8 boneless, skinless chicken thighs
1/2 onion, diced
2 celery stalks, diced
1 cup chicken stock
1 small can, tomato paste
4 tbsp Monsoon Balti spice
1 large tomato, large diced.
fresh cilantro, chopped
greek yogurt
4 tbsp margarine

Sprinkle Balti spice on chicken thighs about four hours before cooking, cover and leave in fridge.

Heat margarine in large skillet over medium high heat.  Add chicken thighs.  Brown well on both sides. Add celery and onion and stir until translucent. Add chicken stock and reduce heat to medium.  (I used the wooden spoon to break the chicken thighs down into smaller pieces at this point).  Allow to simmer about ten minutes until stock is starting to reduce.  Add tomato paste and stir in. Reduce heat to low.  If spice is too mild, add one or two more tsp of spice to personal taste and stir in well. 

Serve in large glass bowl (for best presentation of colours).  Put a dollop of the greek yogurt in several spoonfuls around the top of the chicken Balti.  Top these with the tomato and cilantro. 

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