Best Balti Chicken Curry Recipes

Mild Balti Chicken Curry image

Provided by laurewilkins

Time 50m

Yield Serves 4

Number Of Ingredients 12

Steps:

Cut the chicken into reasonable sizes, place in a medium bowl with 1 and a half tablespoons of balti curry paste and 3 tablespoons of yogurt. Stir well ensuring that the mixture is well combined and the chicken is fully coated.
Leave the chicken to marinade for 15 minutes. While this is doing so, chop your: red pepper, green pepper and onion (these can be any size you want them to be).
Once your chicken has marinaded fry it on a medium temprature (to prevent it from spitting) with the excess sauce and don't use any oil, the sauce will act as a natural substance. Once the chicken is fully cooked to core temprature (75*C) add the stock and stir immedietly.
After two minutes sieve the stock into a jug and continue frying the chicken with the: peppers, onion and potatoes (chopped to smaller sizes if desired).Once the vegetables have softened, pour the mixture into a large heavy based pan and add the stock and the tomatoes, then simmer.
Stir until piping hot, add a teaspoon of paprika and a teaspoon of ground black pepper (more if desired) and serve, You can garnish it with fresh herbs too if you like. Can be served with rice, pasta and carbohydrates such as bread.

Balti Chicken Curry image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons grapeseed oil
2 large onions, finely sliced
3 tomatoes, roughly chopped
2 teaspoons chopped green chiles, or to taste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 teaspoons green peppercorns (brined in cans)
1 teaspoon red chili powder
1/2 teaspoons garam masala powder
4 large whole chicken breasts, or cut into small pieces
2 cups chicken stock
4 tablespoons tomato paste
1/2 cup vanilla yogurt
4 tablespoons freshly chopped cilantro leaves
2 lemons, juiced
Salt and freshly ground black pepper
Basmati rice and naan bread, for serving

Steps:

In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.