Heres my version of a really easy chicken balti that anyone can make at home from scratch. Once you have your larder staples like spices and tinned tomatoes, you can whip this up in no time. Go out and invest in the pest pestle and mortar you can afford, bigger is better for mashing up your own curry pastes.
Bulb of garlic
4 red chillies
black peppercorns and sea salt
thumb size piece of ginger and turmeric if you can find it
15 cardamom pods or a tablespoon of cardamom seeds
2 cinnamon sticks
5 curry leaves
2 tablespoons of garam masala
2 tablespoons of cumin seeds
5 big fresh tomatoes or a tin of tomatoes
2 chicken breasts, skin off, bite size piece
Peel garlic, ginger and turmeric and chop roughly, slice your chillies in half and throw away the seeds if you can’t stand the heat! I personally love it. Chop chillies into small pieces then chuck all the above into your pestle and mortar with 10 black peppercorns and a good pinch of sea salt and bash it into a paste.
Get your pan hot, no oil, then dry roast the cinnamon, cardamon, cumin seeds, when they smell really fragrant, put a glug of oil in, I love coconut oil, then chuck in your diced onions, cook it out for a few minutes, add your chilli paste, stirring till most of moisture has left the pan, add chicken pieces, garam masala and curry leaves, dice your tomato and add that or your tin of tomatoe, add chicken stock or water or tomatoe juice to just cover all your ingredients, slowly simmer for 15 minutes or until sauce is nice and thick.
Add chopped coriander leaf and a minced clove of garlic to your yoghurt, season to taste and serve as a side next to your steamed rice.
Add salt and pepper to your curry if needed, spoon in a couple of tablespoons of yoghurt to your curry if you like a creamy texture, or if it’s too hot for you, chuck a handful of fresh chopped coriander leaves in it and serve. Enjoy 🙂