Chicken and Spinach Balti
From shootnhooton 14 years ago
Ingredients
- To Make the marinade shopping list
- 2 garlic cloves shopping list
- 1 lime, squeezed for juice shopping list
- 2.5cm/1inch Fresh ginger, peeled shopping list
- ½ tsp ground coriander shopping list
- ½ tsp Chilli Powder shopping list
- ½ tsp ground cumin shopping list
- ½ tsp ground turmeric shopping list
- ¼ tsp salt shopping list
- 75ml/2½fl oz Plain yoghurt shopping list
- 2 chicken breasts cut into bite size pieces shopping list
- To Make the curry shopping list
- 1 tbsp sunflower oil shopping list
- 1 red onion peeled and finely sliced shopping list
- 2 tomatoes, seeds removed, finely chopped shopping list
- 1 tbsp tomato puree shopping list
- Splash water shopping list
- 75ml/2½fl oz double cream shopping list
- 150g/5oz baby spinach leaves shopping list
- To Serve shopping list
- 100g/3½ oz basmati rice, rinsed, drained and cooked according to packet instructions shopping list
- fresh coriander leaves chopped shopping list
- cumin seeds shopping list
How to make it
- To make the marinade, finely chop the ginger and garlic, add the salt, chop a little more, place in a bowl. Add the lime juice, chilli powder, ground coriander, ground cumin, ground turmeric and mix well. Add the chicken pieces and the fresh yoghurt and stir to coat all the pieces of chicken. Cover and leave to marinate in the fridge for 1 hour, or if you prefer, overnight.
- To make the curry, heat the oil in a large frying pan over low heat and add the onion. Fry for about 2 minutes then add the tomatoes and tomato puree and cook gently for about a minute. Add the chicken to the pan with the marinade, and a splash of water. Pour in the cream, turn up the heat and simmer for about 12-15 minutes until the chicken is cooked. Add the spinach to the pan and cook until just wilted. Sprinkle over the fresh coriander.
- To make perfect rice, use 2 cups of water to 1 cup of rice. Heat some butter in a pan, toss in the rice and fry it over medium heat for about a minute. Add the water and a couple of pinches of salt, stir briefly, cover and bring to the boil. Once it is boiling, turn the heat right down and simmer for ten minutes. Then remove the cover and simmer on lowest heat for another five minutes. There should be no water left in the pan, the rice will be separate and not sticky because of the butter. It is ready to serve. For extra fragrance, add a good pinch of cumin seeds, a few cloves, and a squeeze of lemon during cooking.
People Who Like This Dish 4
- modelsmom Worcester, MA
- elgourmand Apia, WS
- hot_it_up Columbiana, AL
- lizzconn Naas Co Kildare, IE
- clbacon Birmingham, AL
- shootnhooton Croydon, GB
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The Rating
Reviewed by 3 people-
You're right, tis simple enough. A bit of prep time but not that much work. I don't normally put spinach in my curry but seeing it here turns on the light bulb. Thanks for the post. RJ
elgourmand
in Apia loved it
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Classic Curry Flavors.\0
Jeff
hot_it_up
in Columbiana loved it
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