Chicken Balti


IMG_2765Restaurant Curry 1: Chicken Balti.

By following the 2 preceding steps you’ve turned making your curry away from being a ‘casserole’ type dish into a ‘stir fry’.  Everything that takes time has already been taken care of and now it’s just a matter of personalising the basics

This is a simple Chicken Curry recipe with a medium heat to suite the taste of my family. I use my own Chilli flakes which are VERY hot – if you are using chilli powder you’ll probably want 1+ tsp

Serves 2-3

Ingredients

  • 3 tbsp Vegetable Oil
  • 2 medium onions, 1 sliced, 1 chopped
  • 1 Pepper, sliced (red & green mixed works well)
  • 8 mini-plum Tomatoes, halved
  • 1/2 tsp Onion Seeds (optional – Black Mustard Seeds)
  • Grated Root Ginger – about 1 tsp
  • 1 tsp Cumin Seeds, ground
  • 1 tsp Coriander Seeds, ground
  • 1 tsp Garam Masala
  • 1/2 tsp Chilli Flakes (or to taste)
  • 4 cubes (90ml) Base Curry Sauce (frozen is OK)
  • 1 batch Pre-prepared Chicken
  • Salt to taste
  • Fresh Coriander Leaf, chopped
  • A splash of fresh Lemon juice

Method

  • Heat the oil in a large pan and fry off the sliced onions on a high heat until browning.  Remove from the pan (retaining as much oil as possible) and stand on kitchen paper
  • Repeat with the pepper, frying hard of 1-2 minutes, and then for the tomatoes taking care to remove them from the pan without them disintegrating
  • The onions, pepper and tomatoes should be cooked through but still retain their shape & colour
  • Add a little extra oil if necessary and sweat the remaining onions, ginger and onion seeds and cook for 2 minutes
  • Add the spices and stir well. Fry for 30 seconds before adding the first Curry Sauce cube (2 tbsp).  Fry until the frozen cube has melted and keep stirring for another minute, allowing the sauce to reduce.  Repeat with the remaining 3 cubes, 1 at a time
  • Cook the sauce through for another 5 minutes of so – it should be thick but not catch. Add a little water if it becomes too thick
  • Add the chicken and stir well
  • Cook for another 5 minutes and check the seasoning then add the chopped coriander and lemon juice and fried onions, peppers and tomatoes
  • Carefully stir well and heat through for 2 minutes before serving

 

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