Recipe

Chicken Balti Recipe

	Fergie / All my dishes 6 months, 3 weeks ago A Balti disk from England. This is not an indian original ! Home made and as a spicy as you want. This is the basis for most curries. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some... More Prep:30m Cook:2m Servings:4	Fergie
	chicken indian curry balti

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Ingredients

Curry Sauce

3 tablespoons vegetable oil or ghee (clarified butter)

1 medium onion - finely chopped

4 cloves garlic - peeled and sliced

1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)

(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped

Half teaspoon turmeric powder

Half teaspoon ground cumin seed

Half teaspoon ground coriander seed

Half teaspoon Fenugreek leaves

Main Dish

2 tablespoon vegetable oil or ghee (clarified butter)

1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)

1 medium onion cut into biggish pieces

red and green chillies - deseeded and veined then coarsely chopped. The quantity and variety if chillies is up to you. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat. You can always add some chilli powder half way through the cooking if it's not hot enough

1 teaspoon whole cumin seeds

4 chicken breasts, skinned and cut into bite-sized pieces

1 teaspoon good paprika

1 teaspoon turmeric

half teaspoon ground cinnamon

A whole batch of the Base Curry Sauce

1 teaspoon concentrated tomato purée

salt to taste

1 teaspoon garam masala

Half Teaspoon salt

Half teaspoon sugar

Half Teaspoon Black Pepper

Half Teaspoon Chilli Powder

5 tablespoons plain passata (smooth, thick, sieved tomatoes) or 1 tablespoon concentrated tomato purée mixed with 4 tablespoons water.

Directions

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.

Not quite what you're looking for? See more Main Dish / Curries

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Comments

24razor 6 months, 3 weeks ago said:
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.