1 kg (2 lb) chicken on the bone, cut into 5 cm
(2 inch pieces) or chicken breasts
3 tablespoons oil
60 g (2 oz) grated onion
1 tablespoon grated fresh garlic
750 g (1.5 lb) finely chopped fresh tomatoes or 500 g (1 lb) chopped
1 teaspoon ground turmeric
1/2 teaspoon red chilli powder
1 teaspoon salt
60 g (2 oz) butter or 2 tablespoons ghee
1 tablespoon coarsely ground cumin
1 tablespoon coarsely ground coriander
2 tablespoons grated fresh root ginger
4 tablespoons chopped fresh coriander
2 finely sliced jalapeno peppers (optional)
1 teaspoon Balti garam masala
Serves 4 -5.
Preparation Time: 10 - 12 minutes.
Cooking Time: 40 - 45 minutes.
1. Wash chicken pieces with cold water and put
in a colander to drain.
2. Place the oil in a karahi or deep frying pan,
add the onion and garlic and stir-fry for 1 minute on a high heat.
Add the tomatoes and cook, uncovered, on medium heat for 10 minutes
or until the liquid is reduced.
3. Add the chicken pieces, turmeric, red chilli powder and salt.
Stir well and cook, covered, on a low heat for 20 - 25 minutes,
or until chicken is tender. On medium heat, allow all excess liquid
to evaporate until a thick gravy remains.
4. Add the butt or ghee, ground cumin, ground coriander, ginger
and chopped coriander and simmer for 7 - 10 minutes or until the
fat separates out. Add the sliced jalapeno peppers if desired and
garnish with the garam masala.
This curry is suitable for freezing or can be made the day before