Balti Curry Powder Mix. Warning this is Hot. 120g - Recipe included
Item Code: BALTCW
Price: £ 3.25
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 Warning this makes a very very hot curry.

10% Ghost Pepper (Naga Jolokia)

Cooking Method for Chicken Balti, Serves 4 (full pack serves 8)

To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour the oil/butter into a large saucepan bring up to a high heat. Add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole star anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, Balti curry powder mix, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.

Add the pureed carrot.

Mix the Cream, Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

This pack will serve 8 people.

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