Bingo
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! |
