A quick and easy authentic Balti recipe. Make this tonight, try it - you'll cook it for forever!
Make this with prawns, lamb or veggies...
What you'll need
Enough for however many you're feeding, I cook for 2.
Main ingredients
- Chicken, 400g
- Root ginger, thumb-sized piece
- Fresh tomatoes, 2 medium
- Coriander, small bunch
Fresh/ frozen
- Butter 50g
- Onion, 1 large or 2 small
- Garlic, 4 cloves
- Salt, ½ tsp
Store cupboard
- ½-1 tsp mild/ medium chilli powder
- ¼ tsp ground turmeric
- ¼ tsp garam masala
- ¼ tsp ground coriander
What to do
- 1. Heat 4 tbsp ghee or 50g butter in a large frying pan on a medium heat.
- Dice the onion/s as the butter heats up. Put them in the pan and add ½ tsp salt, allow to sizzle away.
- Now coarsely chop the garlic and grate the ginger.
- When the onions are golden brown, add the ginger and garlic to the pan, then add the roughly chopped fresh tomatoes. Cook for a min or two, stirring occasionally over a medium heat/simmer.
- When tomatoes are soft add the spices, 1 tsp red chilli powder***, ¼ tsp of turmeric, ¼ tsp of garam masala and ¼ tsp ground coriander. (*** Use a mild/medium chilli powder, not a hot chilli powder. If you only have hot - use much less!!)
- Cook for 30 seconds or so and then add 400g of chopped chicken (that's about 2 large breasts), infuse and seal chicken over a low slow simmer. If you like heat, add a few extra sliced green chillies towards the end of cooking for some crunch.
- When chicken is cooked, add some water to make a sauce - about 1 cup of water, bring to a simmer and reduce on a low simmer until it thickens.
- Finish the dish with fresh chopped coriander.
- Serve with your preferred side dish or dishes. We like cauliflower or broccoli rice to keep it low-carb.
What you'll need
Tip use a tsp to peel ginger
