Balti chicken

37690D10-27D4-465F-95AD-F5C0D37D2492Yet another family favourite and another curry! We love a curry and I have been on a quest to find a few homemade ones that are easy, healthy and delicious. This one is a hairy bikers chicken balti and one of the few recipes where I use chicken breast and it works perfectly. You can use a curry paste but I generally use balti, not just because of it’s taste but it’s a good excuse to use my balti dishes and my Karahi ( cooking pan ) I’m a sucker for buying anything for the kitchen I’m not particularly gadget mad but I do love buying crockery, serving bowls and platters!! To name but a few of my weaknesses! … Back to the recipe, as always when preparing a curry take your time with the onions it’s really important to get the base right. Also make sure you use ripe tomatoes, there really isn’t a lot of prep and what there is is very quick and simple. Patak’s is the paste I always use you can buy it everywhere, I keep at little stock in my larder.

The onion mixture can be made up to 3 days ahead covered and kept in the fridge so this can be a super speedy midweek supper. And it’s all in one-pot!! I serve it with rice and naan bread with some of my homemade mango chutney on the side. Because of the readymade paste you don’t need a ridiculously large selection of spices, so it’s a short shopping list that wont leave you with jars of spices that you won’t use. Below is the recipe without any tweaks, it easily doubles up so it’s great for a crowd all you’ll need to do is place a big pot on the table with the side dishes and let everyone help themselves. 

You will need: A pot with a lid and a stick blender or a processor 

Ingredients 

  • 15g butter
  • 2 tbsp sunflower oil
  • 2 large onions, roughly chopped
  • 3 garlic cloves, sliced
  • 25g fresh root ginger, roughly chopped
  • 3 tbsp medium curry paste, or balti curry paste
  • 1 tbsp tomato purée 
  • 4 boneless, skinless chicken breasts, cut in to bite-sized chunks
  • 1/2 tsp sea salt
  • 1 tsp caster sugar
  • 4 fresh ripe tomatoes, quartered 
  • 200g baby spinach leaves

Method:

To prepare the sauce base, melt the butter with 1 tablespoon of the oil in a large no-stick frying pan or a saucepan because you will need a lid. Add the onions, garlic, and ginger to the pan, then cover with a lid and cook over a low heat for 15 minutes until very soft, stirring occasionally.

Remove the lid from the pan and turn up the heat. Cook the onion mixture for 2-3 minutes more, stirring constantly until well coloured. Add the curry paste to the pan, turn down the heat slightly and cook with the onions for 3 minutes more, stirring frequently. Remove the pan from the heat and stir in the tomato purée.

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Blitz the spiced onion mixture with the stick blender or processor and blend until smooth as possible. Tip the onion mixture into a bowl and set aside. This is where you can keep it covered in the fridge for up to 3 days.

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Place the pan used to cook the onion mixture back over a medium heat and add the remaining oil and the chicken pieces. Fry the chicken for 3 minutes, turning often, until lightly coloured all over.

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Add all the spiced onion mixture, 175ml just boiled water, salt, sugar and tomatoes, bring to a simmer and cook for 4 mins. Add the spinach in a few handfuls, allowing each to soften a little before adding the next. Cook for a further minute, stirring regularly, or until the chicken is cooked through, the tomatoes are softened and the spinach has wilted.

That’s it done! I sometimes make it ahead and heat it up when I need it. Serve with rice and or with naan bread.

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Enjoy

Deb xx

 

 

 

 

 

 

 

 

 

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