Balti Curry Chicken
Ingredients
- 1 Onion diced
- 1 flat tbsp Garlic Puree or 6 garlic cloves crushed
- 2 teaspoon Chilli puree or 1-2 chopped fresh chillies
- 1 tablespoon Tomato paste
- 1 tablespoon Garam Masala Can use other curry powder blends
- 1 teaspoon Paprika
- ½ teaspoon Tumeric
- 1 tin chopped/crushed Tomatoes
- ½ tablespoon Brown Sugar
- ½ Lime juice
- 350 ml/1 ½ cup Water
- Pinch Salt
- 1 tablespoon cooking oil or Ghee
- Handful Fresh chopped coriander
- 1 tablespoon cooking oil or Ghee
- 3 large Chicken Breasts cut into bitesize pieces
- 1 tablespoon Tandoori Curry Powder
- 1 Onion grossly chopped
- 1 Green Pepper cut chunky
- 1 Red Pepper cut chunky
Equipment
Instructions
The sauce
- In a Balti Dish or pot over low-medium heat add oil and onions and sweat gently for 5 minutes.
- Add garlic, chilli and tomato paste, stir with the onions for 1 minute.
- Stir in garam masala, turmeric and paprika.
- Add tomatoes, lime juice, sugar and salt.
- Pour in water, and stir while bringing it to a boil.
- Let the sauce simmer thicken while cooking the chicken, strirring occasionally.
Chicken with Peppers and Onions
- In a Wok or Balti Dish on medium heat, add cooking oil, chicken, onions, and peppers.
- Stir in Tandoori, and cook over medium heat for about 15 minutes, stirring regularly.
- Check the chicken is cooked by cutting into a chicken piece.
- Pour the sauce in with the chicken, peppers, and onion. Stir and let it simmer for about 5 minutes.
- Stir in a small handful of chopped coriander.
- Garnish the curry with a sprinkle of fresh coriander.
- Serve with rice or other Indian side dishes such as naan bread, samosas, and onion bhajis.
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