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Chicken
& Mango Balti
Ingredients 75g red lentils1 tbsp of olive oil 1 leek, finely sliced 2 chilies, finely chopped 4 curry leaves 1 tsp of mustard seeds 1 mango, peeled, stoned and cubed 2 tomatoes, chopped ½ tsp of chili powder 1 tsp of ground coriander 450g chicken breast, boned skinned and cubed 2 tbsp of fresh coriander, chopped Method 1. Place the lentils in a saucepan and add enough water to barely cover them. Bring minutes, until they are soft but not mushy. Drain well and set aside.2. Heat the oil in a large non-stick frying pan. Add the leek, chilies, curry leaves and mustard seeds and cook over a medium heat for 4-5 minutes. 3. Add the mango, tomatoes, chili powder, ground coriander and chicken. Cook for 8-10 minutes, stirring occasionally. 4. Add the cooked lentils and cook for a further 2 minutes, or until the chicken is cooked through. 5. Garnish with fresh coriander before serving with plain basmati rice or plain naan bread. |