Greg Mortenson stumbled into an impoverished Pakistani village in Three Cups Of Tea. In this remakable book you will read how he began providing the poorest students with a balanced education.

Balti Chicken

Tip: to make this even quicker by a pre-roasted chicken and cup up and omit the water.

Balti Chicken

1 pound of boneless chicken. cut into 1 inch pieces
8 tomatoes , sliced
2 cloves of garlic, minced
6 curry leaves
1 tbsp. of fresh coriander/cilantro, chopped leaves
1/4 tsp. of mustard seeds
1 tsp. of ground coriander
1 tsp. red chilli powder
1 tsp. salt
1 tsp. ground cumin
1 tbsp. sesame seeds, toasted
5 fluid ounces of water
4 tbsp. of vegetable oil

Heat the oil in a large pan, add the curry leaves and mustard seeds and stir well.

Add the tomatoes and cook for 5 minutes, stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for 2-3 minutes longer.

Raise the heat then add the cubed chicken and stir fry for 5 minutes.

Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.

To serve – transfer to a heated serving dish and sprinkle the sesame seeds and chopped coriander over the top. Serve immediately.

Balti Fried Potatoes
Balti Potatoes

6 medium sized potatoes, cut into 5mm slices
3 pieces curry leaves
3 cloves garlic, thinly sliced
2 pieces medium-sized onions, sliced
1 piece fresh red chili, seeded and sliced
1 piece fresh green chili, seeded and slice; d
3 tbsp vegetable oil
1 tbsp coriander, chopped
1 tsp dried red chili, crushed
1/2 tsp white cumin seeds
1/2 tsp mixed onion, mustard and fenugreek; seeds
1/2 tsp fennel seeds
1/2 tsp fresh root ginger, shredded

Preparation Instructions:

Heat oil in a wok until very hot.

Lower the heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves.

Stir-fry for 1 minute.

Add the onion slices and fry or another 5 minutes or until the onions are golden brown.

Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.

Cover tightly with a lid and cook over very low heat for around 5 – 7 minutes or until the potatoes are tender.

Remove the lid and transfer to a serving plate.