No need to take pot luck with a curry from a jar when you can easily make it from scratch. Add as little or as much chilli as you can stand!
Cut the chicken thighs into 1 inch pieces. Marinate the chicken in the juice of a lemon, turmeric and salt for about 30 minutes.
To make the balti sauce, heat the oil in a pan and add the onion. Add the fresh tomato, cardamom pods, garam masala, turmeric, paprika, chilli powder , ground cumin, fresh ginger, and a couple of bay leaves. Stir together well, add half a pint of water and cook for about 20 minutes until slightly reduced and thickened. Remove the balti sauce from the heat.
Brown the chicken in a large hot wok then add the onions and stir-fry for 3–4 minutes until lightly browned. Add the balti sauce and stir together.
Add the cherry tomatoes, grated ginger and garlic. Fold in the green chillies and garam masala and stir through the coriander. Then add the spinach and stir-fry until the spinach has wilted.
Divide between warmed traditional balti dishes and serve set on plates with naan bread or chapattis on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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