Click to Enlarge
|Do you want Chicken Balti with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...|
500g Boneless Chicken (cut into small cubes)
| || 2 Medium Onions (300g) || |
| || 8-10g Fresh Ginger || |
| || 3 Garlic Cloves || |
| ||1Tomato|| |
| || 1/2 small Green Pepper || |
| || 5 tbsp Vegetable/Olive Oil || |
| || 1/2 tsp Turmeric || |
| || 7 tsp (55g) of Mr Huda's Balti Paste || |
| || 1 tbsp Natural Yoghurt || |
| || 1 Finger Green Chilli (optional) || |
| || 2 or 3 Green Cardomons (optional)|| |
| || 1 - 2 Bay Leaves (optional)|| |
| || Fresh Coriander (optional)|| |
Stage 1 (Puree)
This can be made in advance and in larger batches to be frozen - defrost thoroughly before use.
1. Cut 11/2 onion into 1/4's, halve the tomato, chop the green pepper, ginger (peeled), 2 garlic cloves, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 3 tbsp oil, turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15/20 mins), stirring occasionally.
4. When cooked place in a blender to make into puree.
1. Heat remaining 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 1 crushed garlic clove, green cardamons, bay leaves and the rest of the onions (finely sliced) and slowly fry until soft (stirring occasionally).
3. Add the Mr Huda's Balti Paste with the yogurt and cook for 1 minute (stirring continuously).
4. Add the chicken and the puree with some warm water (100-125ml) and bring to boil and then leave to gently boil for 15-20 minutes or until the required texture.
5. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 minutes. Remove any excess oil and the bay leaves before serving.
For a milder curry simply add a little more yogurt.
For a spicier dish add extra chilli powder: 3 tsps for Madras strength, 5 tsps for Vindaloo strength.