Chicken Balti

Hello everyone, if you want to try making your own curry at home this weekend then try my recipe for Chicken Balti. I like to make this in a big batch and put some in the freezer for a later date.

Don’t be put off by the longish list of ingredients for this recipe. A fair few of them you may already have in your store cupboard. If you don’t have the spices to hand then they are worth the investment. You can use them as a base in number of curry recipes and are fairly cheap to buy from the supermarket.

I make curry quite a lot at home. My latest being a chicken meatball coconut curry. I’ll get that typed up and shared soon.

More Dinner Inspiration

If you liked this recipe then you might want to try out one of my other dinner ideas:

• Go Mediterranean with my Mediterranean Meatballs with Lemon Parsley Orzo
• Enjoy a winter warmer with my Chicken and Lentil Stew
• Try Thai with my Coriander and Coconut Salmon
• Have a big bowl of pasta with my Chicken Sausage and Vegetable Pasta
• Try another curry recipe with my Chicken Dhansak

Free From Version

This Chicken Balti recipe is naturally gluten free. It can also be made diary free by substituting the butter for dairy free spread.

Interested in more specialist recipes suitable for a free from diet? Then head over to my sister website which has over a 1,000 gluten and dairy free recipes. Click here to visit the site: http://freefromfavourites.com/.

Enjoy

Fiona

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Print Recipe

Chicken Balti

Author: fionacooks Cooking Method: Stove Top Cuisine: Indian Courses: Dinner Recipe Keys: Gluten Free Nut Free

Difficulty: Intermediate Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Servings: 3

Best Season: Suitable throughout the year

Description

Looking for a new curry recipe to try out at home? My Chicken Balti curry is packed full of flavour and is simple to prepare.

Ingredients

Servings

• 500 g chicken breast (diced)
• 1 onion (diced)
• 2 garlic cloves (minced)
• 2 tsp chilli powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp coriander seeds
• 1 tsp ground cardamom
• 1 tbsp fresh ginger (grated)
• 2 tbsp fresh coriander (chopped)
• 50 g butter
• 1 tbsp tomato puree
• 300 mg water
• 2 tbsp cooking oil
• salt and pepper (for seasoning)

Instructions

1. Place the onion, garlic, chilli powder, turmeric, cumin, coriander seed, cinnamon, cardamom, ginger, tomato puree, cooking oil and a splash of water in the blender and blitz into a paste

2. Pour the paste into a saucepan over a medium heat and cook for a couple of minutes

3. Add in the chicken and butter

4. Cook for 5 minutes and add in 300ml water

5. Bring to the boil and then simmer for 30 minutes or until you have a thick curry sauce

6. Serve with pilau rice and garlic naan bread

Keywords: curry,