Chicken Balti Curry recipe


  • ½ tsp mustard seeds, crushed
  • 2 tbsp fresh cilantro/coriander, chopped
  • 1 tsp Garam Masala
  • 4 dried curry leaves, crushed
  • 1 tsp palm sugar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cinnamom
  • 1 tsp ground cloves
  • 1 tsp turmeric
  • 1 tsp nigella seeds
  • 3 green chilies, chopped
  • 4 cardamom pods, split
  • 1 tbsp groundnut oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 1 cm fresh root ginger, peeled and grated
  • 2 large chicken breasts, cut into bite-sized pieces
  • 250 ml vegetable or chicken stock
  • 1 tsp tomato purée
  • Salt to taste
  • 1 bay leaf
  • 1 large tomato, sliced

Cooking Instructions

To begin the curry first you need to 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 coloured.

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, the sugar 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 samll 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.

Serve piping hot in balti dishes with naan breads on the side.

07 Dec 2012     673 views     NON-Vegetarian       Curries > Vegetables

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