Rob's Chicken Balti

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 4 chicken breasts, cut into bite size pieces
• 2 medium onions, chopped into half rings
• 1 bell pepper, chopped into strips
• 1 tablespoon cooking oil
• 3 tablespoons butter
• 4 -6 tablespoons balti curry paste (i use half a jar of pataks brand)
• 4 garlic cloves, crushed
• 2 inches piece gingerroot, grated
• 1 (14 ounce) can chopped tomatoes (400g)
• 1 large apple, grated
• 2 tablespoons cinnamon
• 1 tablespoon ground cumin
• 3 cardamom pods
• 2 bay leaves
• 1 tablespoon garam masala
• 1 chicken stock cube (i like knorr stockpot)
• 50 g of solid coconut cream, grated (around 1/4 of a block)
• 1/2 pint milk
• 1 large handful fresh coriander, leaves and stalks- chopped (cilantro)
• salt
• black pepper

Recipe

• 1 melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side. now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown.
• 2 add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes.
• 3 add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam . boil down for around 3-5 minutes.
• 4 mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple.
• 5 cook for 30 minutes over a low/medium heat.
• 6 taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.