Chicken Balti |
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2 Tblsp. ghee or oil 1 red & 1 green capsicum (sweet pepper) 1 medium onion, in medium-large wedges 4 green or 2 red chillies - seeded, finely diced 1 tsp whole cumin seeds 4 chicken breasts, skin removed, diced 1 tsp paprika 1 tsp turmeric half tsp ground cinnamon 1 tsp tomato pureé 1 tsp garam masala 4 Tblsp. roughly chopped coriander (cilantro) sprigs of coriander for serving 300ml curry sauce Ingredients for curry sauce 1 onion, finely chopped 4 cloves garlic, crushed 3cm piece ginger, finely grated or finely sliced half tsp turmeric half tsp ground cumin half tsp ground coriander half-3/4 cup tomato passata |
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Heat ghee or oil in a heavy based casserole or saucepan. Add the peppers and stir fry until they are slightly browned, then remove and reserve for later use. Add finely chopped onion, garlic, ginger and chillies and cook until fragrant. Add turmeric, ground and whole cumin, coriander, paprika and cinnamon and cook on a gentle heat making sure the spices do not burn. If mixture becomes too dry, add a little water. Add the chicken and stir well, coating in the spices. Allow to brown & cook, with the lid on, for approximately 5 minutes, stirring occasionally. Again, if mixture is starting to stick to the base of the pan, add a little (only a little!) water. Add the roughly chopped onion, tomato pureé and passata and stir well. Heat until bubbling then reduce heat and simmer for approximately 30 minutes or until chicken is well cooked and tender. Add the pre-cooked peppers 10 minutes prior to serving (so they don't 'stew' but are nice and firm) together with the garam masala. Just before plating up, add chopped coriander and mix well! Balti is traditionally served in individual stainless steel balti dishes, together with steamed basmati rice, a hot & spicy fruit chutney (Palms Hot Mango chutney is wonderful!) and topped with sprigs of fresh coriander. |
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