Chicken Balti is a basic curry recipe that requires very little fuss and time. Ginger and garlic are roughly chopped and added to a pan with raw chicken, curry spice blends and tomato to create a delicious curry in no time.
225gramschicken breastsskinned and cut into 2.5cm chunks
½ cupwater or chicken stock
1tablespoonapple cider vinegar
2tablespoonscoriander or parsley
saltto taste
juice of 1 lime
Instructions
Heat the oil in a frying pan over a high heat. Toss in the chopped onion and fry for 5 minutes, until soft and translucent. Add the garlic and ginger and stir to combine, about 30 seconds.
Spoon in the tandoori masala and curry powder or mixed powder. The add the green chillies, bell pepper, chopped tomatoes and passata. Give this a good stir to combine.
Toss in the chicken pieces and brown them in the onion mixture. Sir continuously to brown the chicken evenly. Add 1/2 cup water/chicken stock. You can add more to assist in cooking the chicken, but do not add too much as Baltis are usually quite dry curries. If you want a saucier curry, add water in small amounts.
Simmer for about 8 minutes, or until the chicken is cooked through and you have a thick sauce. Add in the vinegar and simmer for another minute. Just before serving sprinkle the parsley (or coriander) and a squeeze of lime into the curry. Season with salt to taste.