- 500g Boneless Chicken (cut into small cubes)
- 2 Medium Onions (300g)
- 8-10g Fresh Ginger
- 3 Garlic Cloves
- 1-2 Green Chilli
- 5 Cherry Tomatoes
- 1/2 Green Pepper
- 11 tbsp Vegetable/Olive Oil
- 1/2 tsp Turmeric
- 7 tsp (55g) of Mr Huda’s Balti Paste
- 2 tbsp Natural Yoghurt
- 1/2 tsp Chilli Powder (optional)
- 3 or 4 Green Cardomons
- 2 Bay Leaves
- Fresh Coriander
Stage 1 (Puree)
1. Cut 11/2 onion into 1/4’s, cut 3 tomatoes into 1/2’s, chop the green pepper, ginger (pealed), 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15/20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
1. Heat 7 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 2 crushed garlic cloves, cardomons and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) and the rest of the chopped tomatoes with salt and cook to soften (stirring regularly).
4. Add the Mr Huda’s Balti Paste, chilli powder and cook for 1-2 mins (stirring continuously).
5. Add the yoghurt and cook for 1-2 mins (stirring continuously).
6. Add the ready blended puree and cook for further 1-4 mins (stirring occasionally, covered).
7. Add the chickens with a little warm water (around 125/150ml) and on full heat bring to boil and cook for around 3-4 mins (covered, stirring occasionally).
8. Back to moderate / low heat, leave to simmer (covered) for 45 mins to 1 hour (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
9. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins before serving.
Preparation Time: 20-minutes.
Cooking Time: 1 Hour