Chicken Balti Curry

Ingredients:

SPICES MIX FOR THE BALTI

½ tsp mustard seeds

2 tbsp fresh coriander

1 tsp Garam Masala

4 dried curry leaves

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

4 cardamom pods, split

OTHER INGREDIENTS

1 tbsp groundnut oil

1 onion, finely chopped

1 garlic clove, crushed

1cm fresh root ginger

2 large chicken breasts, cut into bite-sized pieces

250ml chicken stock

1 tsp tomato purée

1 bay leaf

1 large tomato

Method

Heat the oil in a large pan. Once hot, add the lightly crushed mustard seeds, cook for 30 seconds.

Add the chopped onion, lower the heat and cook for approx 3 - 5 minutes until soft.

Add all the spices plus the garlic and ginger. Cook on a medium heat.

Add the chicken and the sugar stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally.

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 coriander and tomato, stir and cook for a further 3 minutes.

Products used

MASTER CLASS NON-STICK HEAVY DUTY 30CM FRYPAN

COLOURWORKS SILICONE COVERED COOKING SPOON

WORLD OF FLAVOURS INDIAN STAINLESS STEEL SMALL BALTI DISH

WORLD OF FLAVOURS INDIAN STAINLESS STEEL LARGE BALTI DISH

WORLD OF FLAVOURS INDIAN PESTLE & MORTAR