Balti Chicken Chickpea curry mild thick delicious2018-02-19
- Servings : 4
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 1:05 h
Balti Chicken Chickpea curry.
This Balti dish is in the Bangladeshi style. It is a mild curry in a thick sauce with chickpeas and red and green peppers.
The focus here is on flavour not heat, the use of lots of ginger-garlic paste make this a curry for the whole family. Although if you want to spice it up a bit just add more chilli!
This recipe as you will see uses Pataks Balti spice paste. This is a common practice in most restaurants and Pataks is usually the preferred brand. Make sure you use the Balti spice paste and NOT Pataks Balti sauce. They are quite different.
All the ingredients are available in most supermarkets or online. Checkout Spices of India website.
- 4 Large Chicken breasts skinless and boneless cut into bite sized chunks
- 1 Medium onion thinly sliced
- 1 Green pepper cut into chunks
- 1 Red pepper cut into chunks
- 1/2 of a teaspoon Kalonji seeds
- 3 Tablespoons Pataks Balti paste
- 1 and 1/2 Tablespoons Ginger Garlic paste (link to recipe above)
- 1 Can Chickpeas drained
- 600ml approx of curry base gravy (link to recipe above)
- 100ml Vegetable
- Plenty of chopped corriander
- 1 teaspoon salt.
- 1/4 of a teaspoon chilli powder or to taste (Rajah or Natco brand)
- 3 Tablespoons spice mix powder (Link to recipe above)
- 1 Teaspoon Pataks Tandoori marinade (available online and in larger supermarkets)
Cube the chicken fillets into bite sized chunks, place into a bowl or a plastic food bag and add the teaspoon of tandoori marinade. Mix well and leave for at least 20 minutes. You can do this a day ahead if you wish and keep in the fridge.
Pour the base sauce into a saucepan and gently heat stirring from time to time.
Place a deep sided pan or a wok on a medium high heat, add the oil followed by the Kalonji seeds, add the onions and cook untill the onions are golden brown. Increase the heat to slightly and add the ginger garlic paste and stir fry for a minute. Add green and red peppers the chilli powder, spice mix and balti paste. Cook for about a minute or two. Do not let the spices burn.
Add the chicken and stir fry for a few minutes. Add a small ladle of the hot base gravy and continue to stir. When the oil is separating out add more base gravy a ladle at a time cooking for a couple of minutes each time until you have the quantity of sauce you want.
Reduce the heat add the chickpeas and some coriander and simmer for approx 15 minutes stirring occasionally or until the chicken is cooked through. If you like a thicker sauce then continue to reduce, or indeed as I do I add a small handful of crispy fried onions, they will melt away thickening the sauce and imparting a wonderful onion flavour.
These crispy fried onions are available from any supermarket in small tubs, usually referred to as crispy salad onions or any Asian store or online. When it is ready the oil will rise to the top and then it's done. Sprinkle some more chopped fresh Coriander on top and enjoy