Chicken Balti

Prep: 5 mins
Cooking: 40 mins
Total: 45 mins
Serves: 4

A curry for the whole family.

One claim regarding the origin of Balti cooking in Birmingham was that it was first served in 1977 in a restaurant called Adil’s. Our aromatic blend makes the perfect balti, bursting with flavour and very simple to make.

Ingredients

  • 1 pot of JD Seasonings Balti
  • 600gm chicken breasts, all fat removed and cut into bite size pieces
  • 3 cloves of garlic, peeled and finely chopped
  • 1″ cube ginger, peeled and grated
  • 4 large tomatoes, finely chopped
  • 1 green pepper, deseeded and cut into chunks
  • 2 medium onion, peeled and roughly chopped
  • Pinch of salt
  • 300ml water
  • Juice of 1/2 a lemon
  • Low calorie cooking spray

Method

STEP 1:
Spray a non-stick frying pan with low calorie cooking spray and place over a low – medium heat. Add the chopped onions and cook slowly until light brown.

STEP 2:
Add the garlic, ginger, chicken and peppers and cook for another 3 mins, just to brown the chicken.

STEP 3:
Add the pot of jd’s Balti and fry for a future minute or 2 then add lemon juice and mix well.

STEP 4:
Add the diced tomatoes and the water and salt to taste. Turn the heat up, bring to a boil then turn down and simmer for 30 to 40 mins or until a thick consistency is reached.

STEP 5:
Serve with pilau rice.