Chicken Balti
Ingredients
- 1 x large onion
- 2 x cloves fresh garlic
- 15ml olive oil
- 500g chicken breast
- 1 x tsp garam masala
- 1 x tsp fenugreek
- 200ml low fat crème fraîche
- 200g cherry tomatoes
- 1 x star anise
- 1 x bay leaf
- 1 x chicken stock cube
- 1 x tsp curry powder
- 1 x handful fresh coriander
- 1 x handful fresh mint
Method
1. Chop the onion and garlic cloves, setting aside once done
2. Pour the olive oil into a large frying pan, heating on a medium - high heat on the hob
3. Once the oil has heated up, fry the garlic and onion for around 5 mins
4. Chop the chicken into medium-sized pieces and place into the frying pan
5. Add the fenugreek and garam masala to the pan, stirring well for 5 mins
6. Add the crème fraîche to the pan, along with the cherry tomatoes, bayleaf and star anise
7. Crumble the stock cube into the pan and stir well for 2 mins
8. Add 100ml of boiling water to the pan and stir well for a further 2 mins
9. Leave pan to simmer on a low heat for 25 mins
10. In a small dish, combine the curry powder with around 50ml of water, stirring well until they form a thick paste, setting aside once done
11. Roughly chop the coriander and mint leaves and set aside
12. Once the mixture in the pan has simmered for 25 minutes, mix in the curry paste, stirring well
13. Remove the star anise and bay leaf from the pan
14. Add the coriander and mint to the mixture, stirring for 2 minutes
15. Serve and enjoy!
