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Chicken Balti Recipe

Ingredients

How to make it

  • Curry Sauce Method
  • Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
  • Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
  • Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
  • Add the all the spices and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
  • Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
  • Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
  • Main Dish Method
  • Method
  • Heat a little of the oil in a wok or balti pan over a high heat
  • Add the peppers and stir fry until they go a little brown at the edges. Remove the peppers from the wok and set aside
  • Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry
  • until they are sealed and have turned white. Remove the chicken from the wok and set aside. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
  • Add the rest of the oil to the wok and heat through on a medium heat
  • Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
  • Add the paprika, turmeric and cinnamon and stir fry for 30 seconds
  • Return the chicken pieces to the wok along with the Basic Curry sauce, tomato purée and salt
  • Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked.
  • Add a little hot water if the sauce gets too thick.
  • 10 minutes from the end, stir the peppers and garam masala into the sauce.
  • Serve in heated individual balti pots if you wish and garnish with chopped fresh coriander.

Reviews & Comments 3

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    " It was excellent "
    lizzybob ate it and said...
    Tasted great! I only had powdered ginger to use, but will try it with fresh next time. Flavors were all there, and we ate it all up :)
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    " It was excellent "
    lizzybob ate it and said...
    Just made this last night. Had fun with it! Tasted great! Took longer than I expected :) Next time I'll make the curry sauce the day before. Probably a big batch to freeze into little ziplock bags to use whenever the urge hits.
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  • jenniferbyrdez 16 years ago
    LOve this. Thank you so much.
    Was this review helpful? Yes Flag
  • 24razor 16 years ago
    Like it. Being a huge curry fan, you've the right ingredience, and preps. Will have to try this one. Did you know "Balti" originates from Birmingham, and literally translates as "bucket" referring to the bowls they cook & serve them in? In the UK the Balti phrase is added to most dishes if they cook and serve them that way.
    Was this review helpful? Yes Flag

The Cook

fergie Sevenoaks, GB

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