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In the photo above, Chicken Balti - a mild aromatic curry with capsicum, cumin seeds and coriander, accompanying Lamb & Spinach curry (medium-hot) and spiced, saffron rice
Heat ghee or oil in a heavy based casserole or saucepan.
Add the peppers and stir fry until they are slightly browned, then remove and reserve for later use.
Add finely chopped onion, garlic, ginger and chillies and cook until fragrant.
Add turmeric, ground and whole cumin, coriander, paprika and cinnamon and cook on a gentle heat making sure the spices do not burn. If mixture becomes too dry, add a little water.
Add the chicken and stir well, coating in the spices. Allow to brown & cook, with the lid on, for approximately 5 minutes, stirring occasionally. Again, if mixture is starting to stick to the base of the pan, add a little (only a little!) water.
Add the roughly chopped onion, tomato pureé and passata and stir well.
Heat until bubbling then reduce heat and simmer for approximately 30 minutes or until chicken is well cooked and tender.
Add the pre-charred peppers 10 minutes prior to serving (so they don't 'stew' but are nice and firm) together with the garam masala.
Just before plating up, add chopped coriander and mix well!
Balti is traditionally served in individual stainless steel balti dishes, together with steamed basmati rice, a hot & spicy fruit chutney (Palms Hot Mango chutney is wonderful!) and topped with shredded fresh coriander.
You can substitute lamb or even beef with great results.
Technically you should make the curry sauce first, but the above recipe brings both together at the same time - which minimises the hassle of mutiple steps.
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