Belinda,

is this too late for you? i am not too sure about teh dish you were asking for but this is one of the few balti dishes i have tried that sounds rather close to what you descirbed. i even tried it when melbourne had gas crisis. i cooked it in the microwave! not too bad!

eggy
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Balti Baby Chicken in Tamarind Sauce
from "The New Indian curry Cookbook" by Shehzad Husain
"The tamarind in this recipe gives the dish a sweet-and-sour flavour; this is also quite a hot Balti."

4 T. tamato ketchup
1 T. tamarind paste
4 T. water
1 1/2 t. chilli powder
1 1/2 t. salt
1 T. sugar
1 1/2 t. ginger pulp
1 1/2 t. garlic pulp
2 T. desiccated (shredded) coconut
2 T. sesame seeds (**I didn't use this.)
1 t. poppy seeds
1 t. ground cumin
1 1/2 t. ground coriander
2 x 450g / 1 lb. babay chickens, skinned and cut into 6-8 pieces each
5 T. corn oil
8 T. curry leaves
1/2 t. onion seeds
3 large dried chillies
1/2 t.fenugreek seeds
10-12 cherry tomatoes
3 T. chopped fresh coriander (cilantro)
2 fresh green chillies, chopped

Put the tomato ketchup, tamarind paste and water into a large mixing bowl and use a fork to blend everything together.

Add the chilli powder, salt, sugar, ginger, garlic, coconut, sesame and poppy seeds, ground cumin and ground coriander to the mixture.

Add the chicken pieces and stir until they are well coated with the spice mixture. Set to one side.

Heat the oil in a deep round-bottomed frying pan (skillet) or a large karahi. Add the curry leaves, onion seeds, dried red chillies and fenugreek seeds and fry for about 1 minute.

Lower the heat to medium and add teh chicken pieces, along with their sauce, 2 or 3 pieces at a time, mixing as you go. When all the pieces are in the pan, stir them around well using a slotted spoon.

Simmer gently for about 12-15 minutes, or until the chicken is thoroughly cooked.

Finally, add the tomatoes, fresh coriander (cilantro) and green chillies, an serve with Fried Rice with Cashew Nuts, if wished.

(**I use chicken drumlettes for this dish and i didn't serve it with the fried rice but regular steamed Basmati rice instead as i think the dish is rich enough. A cool cucumber yogurt or apricot chutney is great to go with this dish as well.)