Mild Balti Chicken Curry
Member recipe by laurewilkins
A gentle chicken balti curry with peppers, new potatoes and yogurt, perfect for those with delacate taste buds and like the calmer curries.
- 2 large chicken fillets
- Medium balti curry paste
- 4 tbsp of natural yogurt
- 1/2 red pepper
- 1/2 green pepper
- 1/2 onion
- 1 beef stock cube
- 300ml boiling water
- 1 tin of new potatoes
- 1 tin of tomatoes
- Ground black pepper
- Cut the chicken into reasonable sizes, place in a medium bowl with 1 and a half tablespoons of balti curry paste and 3 tablespoons of yogurt. Stir well ensuring that the mixture is well combined and the chicken is fully coated.
- Leave the chicken to marinade for 15 minutes. While this is doing so, chop your: red pepper, green pepper and onion (these can be any size you want them to be).
- Once your chicken has marinaded fry it on a medium temprature (to prevent it from spitting) with the excess sauce and don't use any oil, the sauce will act as a natural substance. Once the chicken is fully cooked to core temprature (75*C) add the stock and stir immedietly.
- After two minutes sieve the stock into a jug and continue frying the chicken with the: peppers, onion and potatoes (chopped to smaller sizes if desired).Once the vegetables have softened, pour the mixture into a large heavy based pan and add the stock and the tomatoes, then simmer.
- Stir until piping hot, add a teaspoon of paprika and a teaspoon of ground black pepper (more if desired) and serve, You can garnish it with fresh herbs too if you like. Can be served with rice, pasta and carbohydrates such as bread.
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