Chicken Balti - £3.25

Chicken Balti - £3.25

This authentic chicken

SERVES 4
COOKS IN 1 hour
DIFFICULTY Easy

Ingredients

In the kit:

Three spice mixes for the curry including paprika, chilli powder, turmeric, ground cumin, ground coriander, cumin seeds, dried chillies, a cinnamon stick, garam masala, and fenugreek seeds

You will need:

Chicken breasts (4, chopped into small pieces)
Lime juice (1 tbsp, approximately ½ a lime)
Yoghurt (1 tbsp)
Vegetable oil (4 tbsp)
Garlic clove (1, crushed)
Ginger (thumb-size piece, grated)
Green chillies (2, finely chopped)
Onions (2, finely chopped)
Tomatoes (4 medium, finely chopped)
Stock (500ml)
Spinach (100g, roughly torn)
Coriander and rice to serve

Method

This authentic chicken "Birmingham" Balti is quick to make once the ingredients are prepped and is cooked quickly over a high heat.

Our kit serves 4

  1. Begin by marinating the chicken: place the chicken, lime juice, yoghurt, and your first Teaspoon Club spice packet into a bowl and mix well. Set aside for up to 2 hours, but 20 minutes will suffice
  2. The key to cooking the Balti is to get the pan very hot and cook it quickly. Ideally, cook the Balti in a Karahi or Balti pan, but a wok will suffice. The Balti should be quite a dry curry, as it can be served with just naan bread. Begin by heating the vegetable oil on a high heat until it is hot (2 minutes or so). Add your second Teaspoon Club spice packet and stir for 1 minute until fragrant
  3. Add the garlic, ginger, chillies, and onion and fry until the onion begins to soften (about 5 mins)
  4. Add the tomatoes and sizzle for 5 minutes until the skin starts to soften
  5. Add the chicken and cook it for up to 5 minutes (no longer), stirring until it is sealed on all sides
  6. Pour in your final Teaspoon Club spice packet and stir in well. Fry for 1 minute, stirring the spices through
  7. Pour in the stock. Cook your curry on a high heat until the stock has evaporated and the chicken is cooked and white through (10-15 minutes)
  8. Stir through the spinach until wilted. Serve your Balti hot with chapatis and rice, and scatter with fresh coriander if desired

 If you would like to buy this recipe kit, click on the product link below

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