Chicken Balti

Balti is actually the name of the cooking pot and serving dish. This SpiceTheWorld recipe has a good rich taste.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

2 tablespoons vegetable oil
3 Bell Peppers (whatever colour you want) cut into half-inch squares
4 chicken breasts skinned and cut into bite-sized pieces
1 large onion cut into biggish pieces
3 Medium Heat Red chillies deseeded and veined then coarsely chopped.
3 Medium Heat Green chillies deseeded and veined then coarsely chopped.
1 teaspoon whole cumin seeds
1 teaspoon good paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
850ml Curry Sauce (see recipe)
1 teaspoon concentrated tomato puree
Salt to taste
2 Tablespoon Garam Masala
Heat a little of the oil in a wok or balti pan over a high heat
Add the peppers and stir fry until they go a little brown at the edges.
Remove the peppers from the wok and set aside.
Put a little more oil into the wok and heat through.
Then add a quarter of the chicken pieces.
Stir fry until they are sealed and have turned white.
Remove the chicken from the wok and set aside.
Repeat this until all of the chicken is done.
Add the rest of the oil to the wok and heat through on a medium heat.
Add the onion pieces chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown.
Add the paprika turmeric and cinnamon on stir fry for 30 seconds.
Return the chicken pieces to the wok along with the Curry sauce tomato puree and salt.
Bring to a simmer then cook on a low heat for 30-40 minutes or until the chicken is cooked.
Add a little hot water if the sauce starts to get thick.
10 minutes from the end stir the peppers and Garam Masala into the sauce.
Serve in heated individual balti pots.
Garnish with chopped fresh coriander and serve with bread.