2 large onions
1 cm ginger
2 cloves garlic
1 tsp turmeric
1/2 tsp chilli flakes
2 tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp cinnamon
1 tsp salt
1/2 tsp ground black pepper
3 tbsp tomato puree
4 chicken breasts diced (balti)
1 tin chopped tomatoes (balti)
150 ml chicken stock (balti)
1/2 tsp chilli flakes (balti)
1 cinnamon stick or 1 tsp cinnamon (balti)
1 red pepper cut into strips (balti)
1 yellow pepper cut into strips (balti)
1 orange pepper cut into strips (balti)
1 handful fresh coriander roughly chopped (balti)
1 tsp garam masala (balti)
1 chicken stock cube (balti)
1. To Make The Balti Paste. Roughly chop the onions, ginger & garlic. Mist a pan with coconut oil and heat. Fry the onions, ginger & garlic. Continue to fry on a high heat until the onion is golden brown.
2. Add the contents of the pan and the rest of the Balti paste ingredients into a food processor/blender & blend until it becomes a paste.
3. Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge).
4. To Make The Curry. Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so.
5. Spray a large pan with coconut oil & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes.
6. Spray some more frylight into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes. Add the chicken stock and tin of tomatoes & stock cube, stir will and bring to the boil.
7. Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes. After 15 minutes check the seasoning, if you need to add more salt - add it.
8. The chicken should now be booked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve.