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balti recipe

#2
In the winter warmers section is a link to a curry site with easily adaptable recipes. I had a look and its really good. I lent my curry book to a friend about 8 months ago and still haven't had it back so I can't help you any further sorry.
 

julie19

Silver Member
#3
This isn't a balti but it is a curry - and it is gorgeous:

Classic Chicken Curry

Ingredients:

1kg/2lb 4oz chicken thighs, skinless and boneless, cut into large pieces
Salt & freshly ground black pepper
Fry light
1 onion, peeled and finely chopped
2 tsp peeled & finely grated ginger
2 tsp crushed garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp crushed cardamom seeds
¼ tsp ground cloves
1 tsp ground cinnamon
1 tbsp mild or medium curry powder
1 tsp paprika
¼ tsp turmeric
400g can chopped tomatoes
300ml/ ½ pint chicken stock
¼ tsp artificial sweetener

To serve:
Freshly chopped coriander leaves
Sliced fresh green chillies

Instructions:

1. Place the chicken on a plate, season well & set aside.
2. Spray a frying pan with fry light and place over a medium heat. Add the onion and stir fry for 5-6 minutes or until starting to lightly brown.
3. Stir in the garlic, ginger, cumin, coriander, cardamom, cloves, cinnamon, curry powder, paprika and turmeric and stir fry over a high heat for 1-2 minutes
4. Add the chicken & cook for 2-3 minutes until sealed, then add the tomatoes, stock & sweetener. Bring to the boil, cover tightly, reduce the heat to low and simmer gently for 40-45 minutes, stirring occasionally until the chicken is cooked through.
5. Remove the frying pan from the heat, adjust the seasoning to taste and serve garnished with the freshly chopped coriander and sliced green chillies.



Syn free on original & extra easy
 
#4
this works out free, isn't it?

Balti Sauce

cooking spray
3 serrano peppers,roughly chopped
2 large onions, sliced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon tumeric
1 teaspoon garam masala
1 14 1/2 oz can chopped tomatoes
1/2 cup cilantro leaves
1 teaspoon salt

Heat spray in pan, add next four ingredients and stir-fry until onions are
soft. Add remaining ingredients and bring to a boil. Lower heat and simmer for
twenty minutes. Let cool. Puree in blender. Sauce can be refrigerated for a
week or frozen up to two months. If your unfamiliar with garam masala, it's a
spice mixture including cinnamon, cloves, and black pepper. You should be able
to get it at any Indian market or at a spice store.


laura x
 


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