Recipe for fragrant Chicken Balti Curry, served with green beans and spinach
100g chicken fillets – dice (2cm)
1/2 clove garlic – peel, grate finely & chop
1/4 chilli – deseed & chop finely
10g ginger – chop finely
100g green beans – trim ends & cut (2cm)
1/4 lemon – cut into wedges
1/2 tomato – dice (1cm)
1/4 cup water (for the chicken mix)
1/4 onion – peel & chop finely
25g red spinach
1/4 sachet tomato paste
1/2 tsp sesame seeds
1/2 tbsp Balti Spice Mix
1/4 tsp garam masala
olive oil (from your pantry)
salt & black pepper (from your pantry)
butter (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Sesame seeds: Place a small pan on medium-high heat and dry toast the sesame seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.
Curry mix: Place a large frying pan on a medium-high heat, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic, ginger, chilli and Balti Spice Mix and cook for 1 minute, until aromatic.
Chicken mix: Add the chicken and the tomato paste to the pan and cook for 2 minutes, until the chicken is coated and golden. Add the diced tomatoes and the water (see quantity above). Cook for 6-7 minutes until the chicken is cooked through and the sauce has thickened. Add the yoghurt and mix in the garam masala.
Green beans & spinach: Place a separate pan with a knob of butter on a high heat. Add the green beans, season with salt and pepper and cook for 2-3 minutes, until cooked and bright green but with a slight bite. Add the red spinach and cook for 1 minute until it wilts. Squeeze over some lemon juice to taste.
Serve the banting chicken curry with a side of green beans and red spinach and sprinkle over some toasted sesame seeds.
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