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Named after the pot which it is traditionally cooked, the Balti is of Punjabi origin, but was devised in Birmingham during the late 70s. This rich sauce includes tomatoes and onions and is an ideal complement with prawns or meat.
INGREDIENTS: Onions, Water, Rapeseed Oil, Potatoes, Green Peppers, Peeled Tomatoes, Spices (MUSTARD), Tomato Puree, Salt, Garlic, Ginger, Carrots, Lemon juice (SULPHITES), Green Chillies, Malt Vinegar (BARLEY), Tamarind, Fenugreek, Acetic & Lactic Acid.
Heat 2 tbsp oil in a pan, add 700g of diced chicken, stir fry until golden brown. Pour over the sauce and simmer until tender, stir occasionally. Serve with rice or naan bread. Equally delicious with fish, lamb, prawns or just vegetables.
NUTRITIONAL VALUES: Per 100g. Energy 415kJ/100kcal. Fat 7.2g of which Saturates 0.5g Mono-unsaturates 4.4g Polyunsaturates 1.9g. Carbohydrate 6.3g of which Sugars 6.1g. Fibre 1.2g. Protein 1.9g. Salt 0.95g.
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