This comes highly recommended abd I am linking up with the Recipe Shed where you can find more delightful recipes including rice.
Stage 1: the smooth Balti tomato sauce
2tbsp butter, or ghee
1 medium onion, roughly chopped
2 cloves of garlic, roughly chopped
2tsp freshly grated ginger
2tsp Fairtrade organic curry powder
125g chopped tomatoes
Add the butter (or ghee for a richer balti) to a heavy bottomed pan and heat to sizzling hot. Add then stir fry the onion and garlic until translucent which will take about 4 – 5 minutes.
Add the fresh ginger and stir once. Add Fairtrade curry powder, turning for about half a minute, making sure it does not stick to the pan. Finally, add the chopped tomatoes and simmer for about 15 minutes.
Blitz the sauce either with a hand held blender or take out and pulse in a Magimix until smooth. Return to the pan and keep on a very low heat with the lid on.
Stage 2: the Balti stir fry
3tbsp sunflower oil
500g chicken breast, cut into 2cm x 2cm cubes
1 green pepper, deseeded and chopped into small pieces
1 red pepper, deseeded and chopped into small pieces
1 – 2 green chillis, deseeded, halved and thinly sliced
150g onions, chopped finely
200g button mushrooms, chopped in half
½tsp cumin powder
¼tsp fenugreek powder
1tsp Fairtrade organic turmeric
¼tsp Fairtrade organic cinnamon powder
¼tsp Fairtrade cardamom powder
2tbsp chopped tomatoes
1tsp Steenbergs Fairtrade garam masala
Handful chopped fresh coriander leaves
Heat the oven to 100C. Add half of the sunflower oil to a wok and heat until smoking hot. Stir fry the chicken cubes in batches until sealed. Put the cooked chicken pieces into the warmed oven. When complete, clean the wok. While frying the chicken, measure out and mix the ground spices together.
Add the remainder of the sunflower oil to the wok and heat until hot and smoking. Add the red and green peppers, green chilli and button mushrooms and stir fry for 4 – 5 minutes, stirring constantly, making sure it does not burn and is fried well. Tip in the mixed spices and stir through twice, then add the smooth Balti tomato sauce and mix in, plus the tablespoons of chopped tomatoes. Heat until simmering, then add the water and reheat to a simmer, mixing all together. Cook on a gentle simmer for 15 minutes.
Add the cooked chicken pieces and mix together. Add the garam masala. Cook for a further 10 minutes. About 2 minutes before the end add the chopped fresh coriander and stir through.
Serve hot with Fairtrade rice, dhal and naan.