Post by andyt3 on Jun 8, 2015 14:53:41 GMT
Any of you curry fans?
I got this off the curry guy website.
Low in fat and high in Protein. Easy to cook and I was surprised how good it tasted.
2 tablespoons tandoori masala - good quality store bought or homemade ( I used Rajah TM Β£2.45 off Amazon)
3 tablespoons cider vinegar
4 chicken breasts - skinned and cut into 1 inch chunks
3 tablespoons olive oil or ghee
1 onion finely sliced
6 cloves garlic - finely chopped
1 inch piece of ginger - grated and finely chopped
1 large green or red pepper roughly chopped
1 - 3 fresh green chilli peppers (Hot enough for some without adding any)
2 tomatoes - roughly chopped
2 tablespoons garam masala - Here is my homemade recipe
2 tablespoons tomato puree
5 tablespoons chopped coriander
Juice of one lime
Salt and pepper to taste
Instructions
Heat the ghee or olive oil in a large frying pan or balti pan.
Toss in the onions and allow to fry for about two minutes.
Add the garlic and ginger and stir to combine.
Throw in the chicken pieces.
Now add the sliced pepper, chilli pepper, tomatoes, the tandoori masala, the garam masala and the vinegar.
Stir constantly for a further two minutes.
Plop in the tomato paste and add about 100ml of water. A little more can be added if you prefer more liquid.
Your chicken balti is ready when the chicken is cooked through. Try not to over cook the vegetables. They should still have a nice crunch to them.
Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.
I got this off the curry guy website.
Low in fat and high in Protein. Easy to cook and I was surprised how good it tasted.
2 tablespoons tandoori masala - good quality store bought or homemade ( I used Rajah TM Β£2.45 off Amazon)
3 tablespoons cider vinegar
4 chicken breasts - skinned and cut into 1 inch chunks
3 tablespoons olive oil or ghee
1 onion finely sliced
6 cloves garlic - finely chopped
1 inch piece of ginger - grated and finely chopped
1 large green or red pepper roughly chopped
1 - 3 fresh green chilli peppers (Hot enough for some without adding any)
2 tomatoes - roughly chopped
2 tablespoons garam masala - Here is my homemade recipe
2 tablespoons tomato puree
5 tablespoons chopped coriander
Juice of one lime
Salt and pepper to taste
Instructions
Heat the ghee or olive oil in a large frying pan or balti pan.
Toss in the onions and allow to fry for about two minutes.
Add the garlic and ginger and stir to combine.
Throw in the chicken pieces.
Now add the sliced pepper, chilli pepper, tomatoes, the tandoori masala, the garam masala and the vinegar.
Stir constantly for a further two minutes.
Plop in the tomato paste and add about 100ml of water. A little more can be added if you prefer more liquid.
Your chicken balti is ready when the chicken is cooked through. Try not to over cook the vegetables. They should still have a nice crunch to them.
Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.