Balti Curry Powder - 200g

This Balti curry is a blend of aromatic spices , perfect for making curries and as a flavouring for a variety of Indian dishes.

Chicken Balti Recipe (Serves 4)

Ingredients

• 800g Diced Chicken breast
• 1 Cup/300ml Water or Chicken Stock
• 2 Small white onions finely chopped
• 6 tablespoons of Balti Curry blend - 60g
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 200g Butter Ghee
• 3 Carrots boiled and purees
• 100ml Single Cream
• 100ml Natural Yogurt
• 4 Tablespoons Tomato Puree
• 200ml Pureed Onion
• Roughly chopped fresh coriander leaves to garnish

Method

• To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. (Freeze any extra you make for next time)
• Pour the oil into a large saucepan bring up to a high heat, then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
• Make a paste of the ginger puree, garlic puree, Balti Curry Blend with a little water. Add to a saucepan and stir in well and fry for a couple of minutes.
• Now add you 800g Diced Chicken breast and stir in well.
• Add the pureed carrot.
• Mix the Cream, Tomato Puree, Onion Puree together in a jug with the water or stock and pour into a saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally