Chicken Balti Curry
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 2 large onions
- • 1 cm ginger
- • 2 cloves garlic
- • 3 tbsp tomato puree
- • 2 tbsp paprika
- • 2 tsp ground cumin
- • 2 tsp ground coriander
- • 1 tsp turmeric
- • 1 tsp cinnamon
- • 1 tsp salt
- • 1/2 tsp chilli flakes
- • 1/2 tsp ground black pepper
- • 450 g chicken breasts (diced)
- • 1 tin chopped tomatoes
- • 150 ml chicken stock
- • 1/2 tsp chilli flakes
- • 1 cinnamon stick (or 1 tsp ground cinnamon)
- • 1 red pepper (cut into strips)
- • 1 yellow pepper (cut into strips)
- • 1 orange pepper (cut into strips)
- • 1 handful fresh coriander (roughly chopped)
- • 1 tsp garam masala
- • 1 chicken stock cube
Preparation Steps
Roughly chop the onions, ginger & garlic
Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger & garlic
Continue to fry on a high heat until the onion is golden brown
Add the contents of the pan and the rest of the balti paste ingredients into a food processor/blender & blend until it becomes a paste
Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)
Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so
Spray a large pan with low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
Spray some more low calorie cooking spray into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes
Add the chicken stock and tin of tomatoes & stock cube, stir well and bring to the boil
Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
After 15 minutes check the seasoning, if you need to add more salt - add it
The chicken should now be cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve