I finally got around to trying a new curry – balti chicken. Unlike the other curries, this one uses sunflower oil instead of ghee, yet is still based on an onion/garlic/ginger mixture. This is a quick curry to make, and uses a curry paste, I use Patak’s Mild Curry Paste, but you can use something hotter if you like. It seemed to be popular, not much left over…
INGREDIENTS 1 tbsp butter 1 tbsp sunflower oil 2 onions, roughly chopped 2 garlic cloves 25g fresh ginger, or ginger paste 2-3 tbsp curry paste 1 tbsp tomato paste 2-3 chicken breasts 200ml boiled water ½ tsp salt 1 tsp sugar 4 tomatoes 1-2 red peppers
The recipe starts in the same way as the previous curries. In a heavy bottom pan, melt the butter with the sunflower oil, then add the onions, garlic cloves (I put them through a garlic press), and ginger. Cover with a lid, and leave on low heat for 10-15 minutes to allow the mixture to cook. Remove the lid, and allow the mixture to gain some colour, stirring constantly. Add in both the curry and tomato pastes and cook for a couple of minutes more.
Scoop out the onion mixture into a container that allows them to be blitzed into a nice smooth mixture. Cut the chicken breasts into 1″×1″ pieces, and cook with some more sunflower oil in the pan used to cook the onion mixture. Fry until the chicken obtains some colour, 3-4 minutes. Add the onion mixture, and the remaining ingredients – water, salt, sugar, tomatoes (I remove the skins, and quarter these), and red peppers (cut into 1″ square pieces).
Simmer for 10-12 minutes more. Serve with basmati rice, and naan.