A subscriber requested this dish. It's a popular curry from Birmingham that is very easy to make and goes great with some flatbread.
Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
15 minutes
Birmingham Balti - native to the English city Birmingham is a curry made and served in a “Balti” which is a thin pressed carbon steel pan similar shape to a wok and the curry can be chicken or lamb.
Ingredients
- 1 red onion, diced
- 5 cloves garlic, finely diced
- 1 green chilli, diced
- 1 red pepper, diced
- 500g (1.1 lbs) chicken breast, diced
- 4-5 tbsp vegetable oil
- salt, to taste
- 3 tomatoes, diced
- 1 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp black pepper
- 200ml (about 3/4 cup) chicken stock
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- naan, to serve
Directions
Heat the vegetable oil in a Balti pan (or a frying pan) over high heat. Add the onions, garlic, green chilli, and a pinch of salt. Cook for 3 minutes, stirring frequently.
- Add the red pepper and chicken to the pan. Stir well and cook for another 5 minutes before adding the tomatoes and spices (chilli powder, paprika, turmeric, cumin) and mix well.
- Add the chicken stock and black pepper. Continue cooking for an additional 5 minutes.
- Once the cooking is complete, sprinkle kasuri methi on top. Serve hot with naan bread.
