Rob'S Chicken Balti

  1. Melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side. Now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown.
  2. Add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes.
  3. Add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam marsala. Boil down for around 3-5 minutes.
  4. Mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple.
  5. Cook for 30 minutes over a low/medium heat.
  6. Taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.

chicken breasts, onions, bell pepper, cooking oil, butter, balti curry, garlic, gingerroot, tomatoes, apple, cinnamon, ground cumin, pods, bay leaves, garam masala, chicken, coconut cream, milk, handful fresh coriander, salt, black pepper

Taken from www.food.com/recipe/robs-chicken-balti-399256 (may not work)

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