Tamarind Chicken Balti (From Scratch / Base Free)
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1/2 large onion Brown/White Onion
- • 300g (diced) Meat - Chicken / Lamb
- • 1 tablespoon Tomato Paste
- • 1 tablespoon Tamarind Paste
- • 1.5 teaspoons Chilli Powder
- • 1/2 teaspoon Salt
- • 2 teaspoons Sugar
- • 1.5 teaspoons Garlic Paste
- • 1.5 teaspoons Ginger Paste
- • 1.5 tablespoons coconut (desiccated)
- • 1/2 teaspoon Cumin Powder
- • 3/4 teaspoon Coriander Powder
- • 1 stalk Curry Leaves
- • 1.5 tablespoons Sesame Seeds
- • 1/4 teaspoon Onion Seeds (Kalonji/Nigella)
- • 2 (sliced finely) Dry Kashmiri Chillies
- • 1/4 teaspoon Fenugreek Seeds
- • 200ml (hot) Water
- • 1 Sliced Tomato
- • 1/4 cup Fresh/Chopped Coriander
- • 2 (sliced) Green Finger Chillies
Preparation Steps
Add the meat to a bowl and add the tomato and tamarind paste, chilli powder, salt, sugar, garlic and ginger paste, desiccated coconut, cumin and coriander powder. Mix well, cover and allow to marinate for an hour but ideally overnight
on a medium hight heat add the oil and onions to the bowl and cook stirring frequently until beginning to brown
add in the curry leaves, sesame seeds, onion seeds, dry Kashmiri chillies and fenugreek seeds frying for a minute to release the flavours
add in half of the heated water and stir through well
in with the marinated meat, remaining liquid and tomato slices stirring to combine
turn the heat up to high and when the dish is reaching the consistency you require and the meat is almost cooked through add in the fresh coriander and finger chillies
stir though and continue to cook until the oil begins to separate. Serve and enjoy with a fresh naan