Chicken and Pineapple Balti Recipe

Welcome to Stevie's Curry Magic, where we explore the vibrant and flavourful world of curry! Today, we’re diving into a delightful fusion dish: A Chicken and Pineapple Balti Recipe. This imaginative recipe combines tender chicken pieces with the tropical sweetness of pineapple, all simmered in a fragrant, spicy balti sauce. Known for its bold flavors and aromatic spices, the balti style originated from the streets of Birmingham and offers a unique twist to traditional curry. Join me as we uncover the secrets to creating this mouthwatering dish that promises to impress your family and friends alike!

Serves 4

Preparation time 10 minutes, Cooking time 40 minutes, Overall time 50 minutes.

Recipe Difficulty level - Beginner-Friendly

Special equipment - None

Heat level - Medium

Nutrition values for chicken and Pineapple balti.

Here's an estimated breakdown per serving (assuming the recipe serves two, based on the two chicken breasts). Nutritional values can vary based on specific brands and measurements.

Calories: Approximately 400-500 kcal
Protein: About 40-45 grams
Fat: Around 20-25 grams (mostly from ghee/oil and chicken)
Carbohydrates: Roughly 30-35 grams (includes natural sugars from pineapple and onions)
Fiber: Approximately 2-3 grams (from onions and coriander)
Sugars: About 10-15 grams (from pineapple and onion)
Sodium: Varies widely based on added salt, but can be around 500-800 mg

This is a general approximation; for precise values, consider using a nutritional calculator specific to your ingredient brands and quantities.

"Methi Gosht" — Chicken and pineapple balti

A Little History

The balti curry has a fascinating history that dates back to the 1970s in Birmingham, England, where it emerged as a popular dish in the city’s burgeoning South Asian community. The name "balti" is derived from the Hindi word for "bucket," referring to the wok-like pan in which the curry is cooked and served. It typically features a combination of tender meats or vegetables simmered in a richly spiced sauce, often with a focus on fresh ingredients. The dish became a staple of the West Midlands, leading to the establishment of "balti houses" that specialize in this style of cooking. Today, balti has evolved, incorporating diverse flavours and ingredients from around the world, making it a beloved dish in the UK and beyond, such as in our Chicken and Pineapple Balti, which showcases a delightful fusion of savory and sweet.

The use of fruit in curry has deep-rooted historical and culinary connections, showcasing the versatility of spices and ingredients across various cuisines. In many South Asian dishes, fruits like mango, pineapple, and coconut are incorporated to balance spices and enhance flavours, adding a sweet and tangy dimension that complements savory elements. The tropical climate of countries like India and Thailand supports a rich variety of fruits, which are often used to create vibrant, aromatic dishes. In the case of Chicken and Pineapple Balti, the pineapple not only adds a burst of sweetness but also offers a refreshing contrast to the heat of the spices, demonstrating the harmonious marriage of sweet and savoury that defines many curries around the world. This combination not only elevates the dish but also reflects a culinary tradition that celebrates the abundant flavours available in nature.

Chicken and Pineapple Balti Recipe

Ingredients:

2 tablespoons ghee or vegetable oil
2 chicken breasts one per person
½ a cup of pineapple cubes ( tinned pineapple is perfect for this fresh can be used but you may not have the juice)
2 tablespoons of pineapple juice
2 large onions, finely sliced
2 cloves garlic, crushed
1 1inch piece of ginger, grated
1 tablespoon of spice balti mix
1 ladle of smooth balti sauce
a generous pinch of ground cloves, cinnamon,bay leaves and black pepper.
Salt, to taste
1 tablespoon of fresh lemon juice
Fresh coriander, chopped and a little for garnish

Balti spice mix

2 teaspoons of sweet paprika
½ teaspoon of chilli powder
1 teaspoon of salt
2 teaspoons of ground coriander
1 teaspoon of ground cumin

mix all together and store

How to make chicken and pineapple balti

Click here for Kitchen Timer

Prep all your ingredients,

Heat ghee or oil in a spacious saucepan over medium heat. Once hot, add the sliced onions along with a pinch of salt and sauté for about 5 minutes, stirring occasionally until they become soft and translucent. Next, stir in the garlic and ginger paste, cooking for an additional few minutes until fragrant and golden, ensuring the flavours meld beautifully together.
Add the Balti spice mixture, along with the ground cloves, cinnamon, bay leaf, and black pepper to the pan, stirring well to coat the onions. To prevent the spices from burning, splash in a few drops of water, creating a fragrant paste that will enhance the dish's flavour. Cook for a minute, allowing the spices to release their aromas fully before proceeding to the next step.
Add the chicken to the pan, stirring well to coat it with the spiced onion mixture. Continue to fry the chicken, adding small amounts of water as needed to prevent sticking and burning, ensuring the meat cooks evenly and absorbs the rich flavours. Sauté until the chicken is browned on all sides, about 5-7 minutes, stirring occasionally.
Once the chicken is nearly cooked through, add the smooth Balti sauce to the pan, stirring well to combine. Allow the mixture to simmer for an additional 5 minutes, enabling the flavours to meld and the chicken to fully absorb the rich sauce, while ensuring it is cooked thoroughly.
After simmering the chicken and Balti sauce, pour in the pineapple juice and lemon juice, stirring to incorporate. Let the mixture simmer for a few more minutes to allow the flavours to blend, and then sprinkle in the fresh coriander, stirring gently before serving to add a burst of freshness.