LOCATION: Recipes >> Indian >> Balti Curry 02
Balti Curry 02
Indian Balti Chicken (or Lamb) Curry
Basic Curry Sauce.
For approximately 8 main course dishes.
2 lb cooking onions
2oz green ginger
2 1/4 pint water
1 tsp salt
8oz tin tomatoes
4 Tbsp vegetable oil
1 tsp tomato puree
1 tsp turmeric
1 tsp paprika
Peel, rinse and roughly chop the onions, ginger and garlic. Put
the ginger and garlic in a blender with about 1/2 pint water and
blend until smooth. In a large saucepan place the onions, the
blended mixture and the rest of the water. Add the salt and bring
to the boil. Reduce the heat to very low and simmer, covered, for
40-45 minutes. Leave to cool. Once cooled, pour about half of the
boiled onion mixture into a blender and blend until perfectly
smooth. Absolute smoothness is essential. To be sure, blend for at
least 2 minutes. Pour the blended mixture into a clean pan and
repeat with the rest of the mixture. (Freezing is best done at
Open the can of tomatoes, pour into a blender, and blend. Again,
for at least 2 minutes. Into a clean saucepan put the oil, tomato
puree, turmeric and paprika. Add the blended tomatoes and bring to
the boil. Reduce the heat and cook for 10 minutes, stirring
occasionally. Add the onion mixture and bring to the boil. Reduce
the heat so that the sauce simmers. At this stage a froth starts
to rise to the surface, and this should be skimmed off. Simmer and
skim for 20-25 minutes, stirring now and again to keep the bottom
of the saucepan clean. Use immediately or cool and refigerate for
up to 4 days.
5 large chicken breasts (about 2lb)
6 Tbsp vegetable oil
1 tsp turmeric
4 Tbsp curry sauce (recipe above)
Chop each chicken breast into 8 pieces. Put remaining ingredients
into large saucepan and mix. Cook on medium heat stirring continuously
until sauce darkens. (4-5 minutes) Add chicken and stir to coat
pieces with sauce. Reduce heat and cook, covered, for 15-20 minutes
until chicken is tender, stirring frequently. Remove chicken (leave
sediment behind) and use or refrigerate for up to 4 days. Freeze
for up to 2 months.
The lamb is cooked in the same way as the chicken, but with 2 Tbsp
more oil and its cooked for 30-40 minutes until tender.
3 chicken fillets
4 Tbsp veg oil
3/4 pint curry sauce
red food colouring (optional)
1 tsp salt
1/2 tsp chili powder
1 medium onion
1 green capsicum
1 1/2 tsp garam masala
1 tsp ground cumin
1 Tbsp finely chopped green coriander
Cut each chicken into 4 strips. Heat the oil in a large deep pan
and saute the chicken pieces for 4-5 minutes on a medium heat.
Add the curry sauce and bring to the boil. Reduce heat to medium.
Add the food colouring, salt and chilli powder. Simmer for 12-15
minutes stirring occasionally. Roughly cut and chop the onion and
the capsicum. Deep fry the onion and capsicum for 2-3 minutes until
the onion is starting to brown. Remove and dry on kitchen paper.
When the chicken has been simmering for 12 minutes add the onion
and capsicum. Cook for 5 more minutes until the sauce thickens.
Add the garam masala and cumin and turn the heat down low. The oil
will begin to rise to the surface and can be skimmed off.
Sprinkle with coriander and serve.
Same as for the chicken, with 1lb of cooked lamb (see above). The
saute stage is not needed.
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