Chicken Balti

Name: Chicken Balti
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1 serving
Cuisine: British
Ingredients: 150 g boneless chicken thigh; 1 tbsp vegetable oil; 70 g onion; 2 cloves garlic; 2 tsp fresh ginger; 1 green chilli; 100 g tomato; 40 g green pepper; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp ground turmeric; 0.5 tsp Kashmiri chilli powder; 0.5 tsp garam masala; 1 tsp dried fenugreek leaves; 0.5 tsp salt; 100 ml water; 1 tbsp fresh coriander; 1 wedge lemon; 1 naan

Birmingham's own curry: chicken seared hard in a thin pressed-steel balti bowl with onion, ginger, tomato and toasted spices, finished with garam masala and crushed fenugreek leaves and scooped up with naan.

Lunch & dinner 25g+ protein 8g+ fibre

37 min15 prep · 22 cookEasy556 kcalper serving

Method

Toss 150 g of diced chicken thigh with 0.25 tsp of ground turmeric and 0.25 tsp of the salt in a bowl and leave to sit for 10 minutes while you chop everything else — a balti is cooked fast, so have all the ingredients within arm's reach of the hob.
Set a balti bowl or thin steel wok over your highest heat until it just begins to smoke. Add 1 tbsp of vegetable oil, swirl to coat, then tip in 70 g of finely chopped onion and stir-fry for 4-5 minutes until the edges are well browned and the onion has collapsed.
Drop the heat to medium-high and add 2 cloves of crushed garlic, 2 tsp of grated ginger and 1 slit green chilli. Stir for 45-60 seconds, until the raw garlic smell goes, then add 1 tsp of ground coriander, 0.5 tsp of ground cumin and 0.5 tsp of Kashmiri chilli powder and stir for 20 seconds only, splashing in a tablespoon of water if the spices catch.