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Birmingham Balti Chicken Curry
Birmingham Balti Chicken Curry

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We hope you got insight from reading it, now let’s go back to birmingham balti chicken curry recipe. To cook birmingham balti chicken curry you need 26 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Birmingham Balti Chicken Curry:
  1. You need 300 g Chicken breast, diced
  2. Prepare 2 Onions
  3. You need 6 Garlic cloves
  4. Take 80 g Fresh ginger
  5. Prepare 1 Red pepper
  6. Get 1 Green pepper
  7. Prepare 400 g Canned tomatoes
  8. You need 1 Large tomato, fresh
  9. Use 400 ml Water
  10. Get 8 tbsp Vegetable oil
  11. Take 2 Eggs, hard boiled
  12. Take * [ spice bag ]
  13. You need 3 Bay leaves
  14. Take 1 stick Cinnamon
  15. You need 1 Star anise
  16. Get 2 small Cloves
  17. Get 3 Pieces mace
  18. Use 3 Green cardamom pods
  19. Get ** [ spice mix ]
  20. Provide 1/2 tsp Chilli powder
  21. Prepare 1 tsp Cumin
  22. Provide 3 tsp Turmeric
  23. You need 2 1/2 tsp Coriander powder
  24. Prepare 1 tsp Curry powder
  25. Take 1 tsp Garam masala
  26. You need 2 tsp Fenugreek leaves, dried and chopped
Steps to make Birmingham Balti Chicken Curry:
  1. There's a lot of ingredients to this recipe. The key is to prepare and measure before so you can cook more simply. Make sure to mix the spices marked ** [ spice mix ] in a bowl well
  2. Place the * [ spice bag ] in some gauze netting or loose leaf tea back like I did here and tie/close firmly.
  3. Roughly chop 1 onion and the 2 peppers and cook in 200ml water. Toss in your spice bag as well as HALF of your cilantro. Move on with the recipe and come back to this in 30 minutes.
  4. Add 6 cloves garlic and a similar amount of ginger to your processor along with 1 tbsp of water and cut down to a paste. (you can use garlic and ginger paste instead)
  5. Put 3 tbsp oil in a pan on a high heat and add HALF your garlic and ginger mix. Cook until browned
  6. Remove the browned ginger and garlic from the heat and mix in HALF of your ** [spice mix] well.
  7. Return to the heat and add HALF (200g) of your canned tomatoes, Simmer gently for 10 minutes.
  8. Go back to your pot from step 3 having left it bubbling for 30 mins, remove the spice bag and then pour into your pan of tomatoes. Simmer for 5 more minutes
  9. After allowing the mixture to cool a little, pour it into your food processor and pulse a few times and set aside. This is your Balti sauce!!
  10. In a fresh pan, brown the rest of your garlic and ginger mix in some oil, add the remaining half of ** [spice mix] and after a minute, 200g of canned tomatoes.
  11. After about 3 minutes, throw in your diced up chicken pieces
  12. And cook on a medium heat until the chicken is just cooked through. About 3 minutes should do it.
  13. Next, add about 2 ladles of your pureed sauce to the chicken pan and cook for a few more minutes
  14. Lastly, add some chopped fresh tomato, cilantro (and optionally a boiled egg in each serving as I did here).
  15. Serve over fresh rice and or naan bread and enjoy!

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