Chicken Balti From Scratch
Ingredients
2 tbsp rapeseed (canola) oil or ghee
1/2 large onion finely chopped
3 cloves garlic - finely chopped
1/2 inch piece of ginger - grated and finely chopped
2 fresh green bird's eye chilli peppers
1/2 large green or red pepper roughly chopped
1 tomato - diced
2 - 4 tbsp tomato puree
2 tbs tandoori masala - good quality store bought or homemade
2 tsp Madras curry powder
225g (1/2 lb) - skinned and cut into 1 inch (2.5cm) chunks
1 tbsp cider vinegar
2 tbsp chopped coriander
Juice of 1/2 lime
Salt to taste
Directions
Heat the ghee or oil in a large frying pan or balti pan over high heat.
Toss in the chopped onion and allow to fry for about 5 minutes or until the onion is beginning to turn soft and translucent.
Add the garlic and ginger and stir to combine. About 30 seconds should do the job. You just want to cook off the rawness.
Spoon in the tandoori masala and curry powder.
Now add the green chillies, bell peppers, chopped tomatoes and tomato puree. Give this all a good stir to combine.
Throw in the chicken pieces and brown this in the onion mixture. Stir continuously to brown the chicken evenly.
Now add about (1/2 cup) 125ml of water. You can add more to assist in cooking the chicken but Baltis are dry curries so try not to add too much.
Simmer for about 8 minutes or until the chicken is cooked through.
Add the cider vinegar and simmer for another minute.
Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.
Nutrition
Amount Per Serving: CALORIES: 304 TOTAL FAT: 15g SATURATED FAT: 8g TRANS FAT: 0g
UNSATURATED FAT: 5g CHOLESTEROL: 33mg SODIUM: 402mg CARBOHYDRATES: 44g FIBER: 7g
SUGAR: 25g PROTEIN: 5g