Indian: Balti Curry 02 by Recipe Cottage

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	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 2oz garlic 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 this stage.) 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. Chicken 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. Lamb 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. Balti Chicken Serves 2-3 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. Balti Meat. Same as for the chicken, with 1lb of cooked lamb (see above). The saute stage is not needed.