Cat’s Chicken Balti
Ingredients
- for the paste:
- 2 fresh red chillies, seeds removed
- 1 heaped tbsp chopped ginger
- 1 heaped tbsp chopped garlic
- 1 tbsp lemon juice
- 1 tbsp veg oil
- 2 tbsp cold water
- for the curry:
- 650g chicken thigh fillets cut into bite sized pieces
- 1 tbsp ghee/butter/veg oil
- 2 medium onions finely chopped
- 2 bay leaves
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp chilli powder (optional)
- 4 ripe medium sized tomatoes chopped (sub 400g tin chopped tomatoes)
- 150g natural yogurt
- 2 handfuls fresh chopped coriander
- salt to taste
Preparation
Put the paste ingredients in a blender and blend until smooth
Set aside
Add 1 tbsp veg oil to your pan on medium high, then add the bay leaves, a good pinch of salt and the chopped onion, sweat off until turning translucent, then add the paste and cook off for another five mins, stirring regularly
Turn the heat up high and add the chicken
Seal off the chicken for a few mins, then add the dry spices, stirring continuously for a few mins, then stir in chopped tomatoes, cover simmer lightly for 10mins
Stir well after five mins to break down the tomatoes
Stir in the yogurt and simmer on low for another 15 mins
Stirring occasionally
Remove the bay leaves, season to taste and add the chopped coriander
Cover and leave to rest for five mins
