Topic: "100 Best" Chicken Patia

[raygraham]

Have just made the Chicken Patia recipe from the "100 Best" book. It is well worth the effort.

I used the "Rolls Royce" base and followed the recipe exactly.

Give it a try, it's great!

Ray

Chicken Patia Balti

‎Serves 4

‎4 Chicken Breasts, Pre-Cooked (see Pre-cooking page)
7 TBSP Vegetable Oil
‎1 1/2 " Cube Fresh Ginger, Grated
6 Cloves Garlic, crushed
‎2 Onions, Chopped
‎2 FRESH Green Chillis, chopped
2 Green Peppers, Diced
‎2 Tsp Dried Methi
5 Tsp Balti Spice Mix
‎4 Tomatoes, Chopped
‎2 Heaped Tsp Tomato Puree
2 TBSP Lemon Juice
‎1 TBSP Sugar
‎2 Tsp Fresh coriander, Chopped
3/4Tsp Salt
‎5 Ladles Balti Sauce
‎Method
‎Heat oil in a wok and stir-fry Onions until golden.
‎Add Ginger and Garlic and stir-fry for 1 minute.
‎Add Chillies, Green Peppers and Salt.
‎Add Balti Spice Mix, Tomatoes, Tomato Puree, Lemon Juice, Sugar and 5 Ladles of Balti Sauce.
‎Add Chicken and Methi and cook for a further 4 minutes.
‎Add Coriander and serve.

[Mark J]

Did it taste like a BIR ray?

[raygraham]

Hi Mark,

The recipes from the "100 Best" book are very close to the BIR taste and well worth a try.

I believe Pete has had some success with this book too.

Just as a reminder to the forum the base sauces and many recipes from the book can be found on this link.

Ray

http://www.curry-recipes.co.uk/curry/index.php?topic=430.0

[Mark J]

Ive got the book myself and have tried some of the recipes, again with varying degress of success (generally in the good to excellent range though)

Did you use the base sauce method of pre cooking the chicken? Thats the techique Ive had the most success with

[raygraham]

Hi Mark,

I agree with you the results I get are also good to excellent and can reccomend this book to all.

I do use the base sauce pre-cooking method although I must admit I didn't this time as I had some pre-cooking sauce from a previous Balti Kitchen recipe I made before which needed using. I also like this method!

However, pre-cooking the meat or veg in some kind of spiced sauce does add more depth to the final dish and is well worth a try.

I did get a bit confused with the book to start with as it ends up giving recipes for three sauces and makes the choice even harder but the pre-cooking sauce or Rolls Royce version makes the best as far as I am concerned.

Regards

Ray