Chicken Balti Recipe

by Penny Walker

I made this last night and I thought I should share it with you all. Whenever I am in the Midlands I always pop-in for a Balti but managed to make a decent enough one myself. Have a try too!

Chicken curry stir-fry in balti pot, or flat-bottomed wok, with peppers and onion; it goes well with naan. I find it easier to prepare the curry sauce first and allow it to cook slowly on low heat while I prepare the remaining ingredients & begin the stir-fry, so I've organised the recipe into two parts.

Ingredients

Curry Sauce:

3 tablespoons vegetable oil

1 medium sized onion, finely chopped

4 cloves garlic, sliced

4cm piece of ginger, grated

2 green chillies, deseeded and chopped

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seed

1/2 teaspoon coriander seed

1 teaspoon tomato puree

Balti:

3 tablespoons vegetable oil / ghee

2 green peppers, roughly chopped

2 red peppers, roughly chopped

2 medium sized onions, roughly chopped

3 large green chillies, deseeded and chopped

2 red chillies, deseeded and chopped (optional)

1 teaspoon cumin seeds

4 boneless skinless chicken breasts, cut into bite-sized pieces

1 1/2 teaspoons paprika powder

1 1/2 teaspoons tumeric powder

1/4 teaspoon ground cinnamon

1 rounded teaspoon tomato puree

1 teaspoon garam masala

salt to taste

handful chopped coriander leaves (optional)

Hey presto, Balti Bingo!

Chicken Balti Recipe

Ingredients

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