So last week, I posted a picture on my Instagram of a very delicious homemade Indian curry I had for dinner. Unfortunately, I cannot take credit for the recipe, as Mike is the King when it comes to making curry. He has very nicely agreed ( no pressure what so ever from me) to give me the low down on what makes an amazing Chicken Balti Curry. I have, as always, outlined the ingredients required and method below.
Ingredients: (Serves 2)
- 2/3 chicken breasts diced (Depends how much chicken you like but I generally put 3 breasts in)
- 1 tin chopped tomatoes
- 1 tbsp lime juice
- 1 garlic clove chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp hot chilli powder ( if you are not a fan of spice, I would advise to omit this!)
- 2 tbsp Balti paste
- 1 red pepper sliced
- Low calorie cooking spray
- Chapatis/Basmati Rice/ Poppadums to serve
- 1 small onion chopped
- Salt and Pepper to season
- Optional – If you find the curry is too hot, add some greek yogurt to cool it down
- Place the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and some salt and pepper. Leave to marinate for at least 15 mins, preferably a bit longer. If I know I’m making a curry I tend to leave it overnight but it isn’t essential
- Heat a large non-stick wok or sauté pan. Spray on some low-calorie cooking spray. Add onions, garlic, red pepper and cook for 2-3 mins
- Add the chicken and stir-fry for 5-6 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander, balti paste and garam masala together.
- Add tinned tomatoes. Season with some salt and pepper (optional) and allow to simmer for 15-20mins
- Serve with a bowl of basmati rice or Chapatis or Poppadums. Whichever tickles your fancy!
If you try making this please share your thoughts and of course share a picture! Mike will be well pleased!