This is a nice one! It’s another of the recipes I learned when I visited Hasan’s in Leeds and definitely one you’ll want to bookmark. The recipe is easy and can be made in about half an hour. At Hasan’s Restaurant they only use the freshest ingredients and this recipe really lets those fresh flavours sing.
You could also make it with other minced meat such as lamb or beef but the lean chicken is much better for you and cooks faster too. Since cooking at Hasan’s, I’ve also made the recipe with turkey mince which worked really well.
My daughters really liked the aloo (potatoes) with the minced chicken. The soft texture of the potatoes together with the tender spiced mince worked great together.
In authentic Punjabi cookery, this dish would have been cooked with ghee. Most British Indian restaurant versions use vegetable oil which is lighter. You could also use rapeseed oil with good results. Hasan served this dish with fresh naans which we used to dip into the curry. I suggest doing the same!
International & UK Orders
|Chicken Keema Aloo Balti|
- 100ml vegetable or rapeseed oil
- 800g lean minced chicken
- 3 onions – finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chillies – finely chopped
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 3 tomatoes – finely chopped
- 2 potatoes – skinned and cut into small chunks
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 small bunch chopped coriander
- Salt and pepper to taste
- Heat the oil over medium heat.
- When hot, add the chopped onions.
- Allow the onions to fry for about five minutes until soft and translucent.
- Now add the garlic and ginger pastes along with the green chillies
- Fry for a further two minutes being careful not to burn the garlic.
- Spoon in the garam masala, coriander powder and cumin powder and stir to combine.
- In goes the chicken mince. Stir it all in really well so that it cooks evenly.
- Toss in the tomatoes and potato pieces.
- Stir again and then in goes the turmeric and chilli powder.
- Place the lid on the pan so that the potatoes cook faster. You may need to add a little water if the sauce looks too dry.
- When the potatoes are cooked through, stir in the fresh coriander and season with salt and pepper.
- Place the lid on it all again. The oil will rise to the top. When it does, your curry is ready to eat.