- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper. then leave to marinate for at least 15 mins. Heat 1 tbsp of the oil in a large non-stick wok .add the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance. Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins. Pour in the tomato puree and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender. Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. Scatter with fresh coriander and serve hot.
Chicken balti curry
#myrecipe
By Radha Nelanti
Jan, 27th
567
Servings
2 persons
Cook Time
30 minutes
Ingredients
19
- 21
Ingredients
- Chicken
- Lemon
- Paprika
- Red chilli powder
- Oil
- Cinnamon
- Cardamom
- Green chillies
- Cumin
- Onion
- Cloves
- Ginger
- Cumin
- Coriander
- Turmeric powder
- Garam masala
- Capsicum
- Spinach
- Tomato
- Coriander
- Tomato puree
