Sunday, October 18, 2020

Chicken Balti Curry


 



Chicken Balti Curry







Chicken curry stir-fry in a balti pot, or flat-bottomed wok, with peppers and onions. Goes well with naan.

Ingredients

For the sauce

  • 1 Chile
  • 1/8 teaspoon of Asafoetida
  • 2 cloves garlic
  • 1 teaspoon of ground corriander
  • 1 /2 teaspoon black onion seeds
  • 1 tablespoon of tomato puree
  • 1/2 large onion
  • 20 g of ginger
  • 1 teaspoon of ground turmeric
  • 1 tablespoon of vegetable oil
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon ground fenugreek
  • 200 ml of passata tomato
  • 1 teaspoon of honey
  • 100 ml of water

For the curry

  • 1 onion
  • 2 chicken breasts
  • 1/2 green pepper
  • 1/4 teaspoon of salt
  • 2 tomatoes
  • 2 teaspoons of Garam Masala
  • 50 ml of natural yogurt (optional)

Instructions

First, roughly chop the half onion for the sauce and place it in a blender.

Then, peel the garlic and ginger and add them to the onion.

Add the chili and mix to a smooth paste, adding water if necessary.

Heat a pan over high to medium heat with 1 tbsp of vegetable oil.

Add asafoetida, black onion seeds and cumin seeds and fry for 30 seconds to a minute

Then add the onion paste and cook for 3 to 5 minutes.

Now add the ground spices and cook for 1 minute.

Add the tomato puree, the tomato passata, water and honey then cook for 5 minutes.

Now is a good time to check the sauce for spices, if you want it to be a bit hotter add some Kashmiri pepper powder and season to taste.

Set this sauce aside and clean your pan.

If you want a finer, smoother sauce, mix the sauce at this point and pass through a fine sieve.

Roughly chop the green pepper and cut the remaining onion into quarters.

Heat some oil then add the green pepper and onion to a hot pan.

Cook until the edges start to stick together, which should take 2-3 minutes.

Cut the chicken into large pieces and cut your tomatoes into quarters then remove the seeds.

Add the chicken and stir for a few minutes and season with a little salt.

Then add your sauce and tomatoes then lower the heat to medium and cook until the chicken is tender, which should take about 20 minutes.

Once cooked, remove from heat and add your Garam Masala and your natural yogurt.

Stir and let stand one minute before serving. Happy Cooking Time.