Chicken Balti Curry From Balti Triangle Food

CLASSIC CHICKEN BALTI CURRY

Steps:

• Gather the ingredients.
• Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
• Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
• Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
• Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
• Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
• Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
• Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.

CHICKEN BALTI CURRY FROM BALTI TRIANGLE

Steps:

• First assemble the spices: mustard seeds in one small bowl, the rest can be mixed together in another bowl. Put the onion in one bowl. Put the garlic and ginger in another small bowl.
• To begin the curry, heat the oil in a large pan. Once hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan.
• Add the chopped onion, lower the heat and cook for approx 3-5 minutes until soft but not colored.
• Then, add all the spices plus the garlic and ginger. Cook on a medium heat taking care to ensure the spices don't burn.
• Add the chicken, stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally to make sure the chicken or spices are not burning.
• Finally, add the stock, the tomato purée, a small pinch of salt and the bay leaf. Stir again and then lower the heat. Cook gently for 25 minutes until the chicken is cooked through and tender.
• Finally add the cilantro/coriander and tomato, stir and cook for a further 3 minutes.

BALTI CHICKEN CURRY

Steps:

• In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
• Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.

HEALTHIER CHICKEN BALTI

Steps:

• Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
• Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir 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 drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. 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 turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

SPICED CHICKEN BALTI

Steps:

• Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
• Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

BEST EVER CHICKEN BALTI

Steps:

• Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
• Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
• Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
• Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
• Serve with boiled rice and/or naan bread.
• N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.