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Chicken, Potato And Spinach Balti Recipe

Ingredients

How to make it

  • 1. Make a paste of the ginger, garlic and tomatoes using hand blender. Stir in the spices, salt and yoghurt. Add the chicken and potatoes.
  • 2. Heat the oil and butter in saucepan. Add the onion and cook until the onion is well browned
  • 3. Add the chicken, potatoes and curry base and cook over a moderate-high heat, tossing the chicken in the paste quite often until small oil droplets start to form on the base or edges of the pan; this takes around 10-12 minutes. If it still isn't cooked, you can add a splash of water and cook for another 5 minutes or until the water has reduced.
  • 4. Add enough water to come halfway up the chicken and bring to the boil. Cover and cook on a low flame until the chicken and potatoes are cooked through.
  • 5. Add the spinach and, once wilted, taste and adjust the seasoning. There should be enough of the sauce for a creamy gravy; if not, add a little more water from the kettle. If you add too much, reduce over a high heat.
  • 6. Stir in the coriander and serve.

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    " It was good "
    jandc415 ate it and said...
    (1) This is a really tasty menu that doesn't leave a strong after-taste. (2) It might be best to use quartered chicken thighs, although whole thighs will fall apart while cooking. (3) This menu can also be substituted with rice instead of new potato. (4) The sauce doesn't reduce with cooking, it just becomes less. (5) The 10-12 minutes recommended for cooking the chicken breasts may be a bit long. I'd recommend 8-10 minutes. (6) The flavours are great but I'd recommend leaving to marinade the chicken breasts for at least 4-6 hours first, but overnight might be even better. (7) Saying 800 g serves six is parsimonious. I served 500 g for two and we could both have done with more... Although that could just be a result of greedy eaters :-)
    Was this review helpful? Yes Flag

The Cook

ashbash Skerries, Ireland

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