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Chicken Balti Curry

30 Minute Chicken Balti Curry. Lots of spices included, but a total knockout for flavour. Enjoy!


Serves: 4 Time: 30 minutes

 

Ingredients

  • 450g skinless, boneless chicken breast, cut into bite-sized pieces

  • 1 tablespoon lime juice

  • 1 teaspoon paprika

  • ¼ teaspoon hot chilli powder (optional)

  • 1.5 tablespoon olive oil

  • 1 cinnamon stick

  • 3 cardamom pods, split

  • 1 small green chilli

  • ½ teaspoon cumin seeds

  • 1 medium onion, grated

  • 2 garlic cloves, minced

  • 2cm piece ginger, grated

  • ½ teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon garam masala

  • 250ml passata

  • 1 red pepper, deseeded, cut into small chunks

  • 1 medium tomato, chopped

  • 100g spinach leaves

  • Handful fresh coriander, chopped

  • 50g rice dry weight per person

Method

  1. Whack the chicken in a medium bowl, then mix in the lime juice, paprika, chilli powder and some black pepper. Stir well and leave to marinate for at least 15 mins, preferably a bit longer. No worries if you don't have time.

  2. Heat 1 tablespoon of the oil in a large wok or saucepan. Throw in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry for 1 minute. Then chuck in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then whack in the chicken and stir-fry for 2-3 mins or until it no longer looks raw.

  3. Mix the turmeric, cumin, ground coriander and garam masala together. Throw into the pan, lower the heat to medium and cook for 2 mins. Pour in the passata and 150ml water, then throw in the chunks of pepper.

  4. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender. Stir in the tomato, simmer for 2-3 mins, then add the spinach and stir. Season with a little salt.

  5. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with your cooked rice.



 

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Hope you loved it!

Rosie ❤️

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