This Easy Chicken Balti Curry is healthy, has a great flavour and is made with fresh ingredients. Ideally you will need a food processor or hand blender for this recipe.
2tablespoonbalti curry pasteorganic, use slightly more if you like it hotter
1tablespoontomato pureeorganic
650gdiced chickenorganic
175mlchicken stockorganic
4tomatoesorganic, large, cut into bite sized chunks
100gspinach leavesorganic
Instructions
Melt the butter and half the oil in a large frying pan. Add the onions, garlic and ginger and cook over a low heat for 10 minutes, stirring occasionally.
Put the rice on to cook as per the packet instructions, then drain. Add the curry paste and cook for 1 minute., stirring. Remove the pan from the heat and stir in the tomato puree.
Blitz the onion mixture in a food processor or with a hand blender until it becomes a smooth paste. Transfer it to a bowl and set aside. This mixture can be kept in the fridge, covered for up to 3 days.
Put the pan back on the heat, add the rest of the sunflower oil and fry the chicken pieces for about 3 minutes until browned.
Add the spiced onion mixture back to the pan with the chicken stock and tomatoes. Bring to a boil then simmer for 4 minutes.
Add the spinach, one handful at a time and stir until it has wilted. Cook for 1 minute.