“Fragrant and full of flavour, this easy, warming chicken balti is healthy, too. ”
- 2 cloves of garlic
- 1-2 fresh red chillies
- 5 cm ginger
- 2 onions
- groundnut oil , or vegetable oil
- 1 cinnamon stick
- 2 fresh bay leaves
- 12 green cardamom pods
- 6 skinless higher-welfare chicken thighs , (500g)
- 1 teaspoon garam masala
- 1 pinch of ground cloves
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- 4 ripe tomatoes
- 100 g low-fat natural yoghurt , plus extra to serve
- ½ a bunch of fresh coriander
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
- Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
- Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
- Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
- Halve and roughly chop the tomatoes, then stir them into the pan.
- Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
Source: Jamie Oliver