Chicken and potato balti
This is quick and tasty curry in a rich tomatoey sauce.
What goes so well with this curry?
I always serve my curry with a sal aloo, plain boiled rice and a plain naan, they go so well together.
Chicken and potato balti
Ingredients
- 4 chicken breasts, cut into bite size chunks
- 1 tbsp vegetable oil
- 2 large onions, chopped
- 2 garlic cloves, crushed
- 1 tsp ginger paste
- 1 fat red chilli, deseeded and chopped
- 60 ml balti curry paste
- 400 g can tinned tomatoes
- 400 g peeled potatoes, cut into chunks
- 450 ml water
- 2 bay leaves
- 1 tsp salt
- 1 tsp caster sugar
- large handful of fresh spinach leaves, chopped
Instructions
- Heat the oil in a saucepan and fry the chicken until lightly browned all over. Remove from the heat and set aside. You may need to do this in batches.
- In the same pan, add the onions and cook over a medium heat for about 6 mins until they’re softened, stirring regularly. Turn down the heat and add the garlic, ginger, chilli, curry paste and tinned tomatoes, stirring frequently.
- Remove from the heat and blend until you have a smooth paste.
- Pour the mixture into an oven proof casserole dish, return the chicken, potatoes, water (see tip below), bay leaves, salt and sugar. Bring the sauce to a boil and then reduce and simmer for 45 mins or until the chicken is cooked through and the sauce has thickened.
- In the meantime, cook the rice according to the packets instructions.
- Just before dishing up, stir in the spinach and serve with rice and plain naan.