Healthier chicken balti
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 450g skinless, boneless chicken breast, cut into bite-sized pieces
- 1tbsp lime juice
- 1tsp paprika
- ¼tsp hot chilli powder
- 5 ½tbsp sunflower or groundnut oil
- 1cinnamon stick
- 3cardamom pods, split
- 1small to medium green chilli
- ½tsp cumin seed
- 1medium onion, coarsely grated
- 2garlic cloves, very finely chopped
- 10 ½cm-piece ginger, grated
- ½tsp turmeric
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp garam masala
- 250ml organic passata
- 1red pepper, deseeded, cut into small chunks
- 1medium tomato, chopped
- 85g baby spinach leaves
- handful fresh coriander, chopped
- chapatis or basmati rice, to serve (optional)
Instructions
Step 1
Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.Step 2
Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.Step 3
Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.