Killer Chicken Balti
Have you ever met somebody that always seems to eat the same kinds of foods? I have, and I can only imagine how dull their lives must be. I used to go school with a kid who ate jam sandwiches all day – he didn’t have a problem, he just hated most foods and liked to play it safe with a jam sandwich for breakfast, lunch and dinner.
Now I’m not knocking anybody for playing it safe because we’re all different, but what kind of sicko eats jam sandwiches for their three daily meals? Imagine how much amazing food this kid was missing out on, and it’s the same with people who stick to their countries local cuisine. I don’t know what happened to that kid, but some say he added peanut butter to a sandwich one day and realised there’s a whole world out there.
It’s easy to stick to what you know, but trying new foods every once in a while could help you discover a new favourite dish. There’s different food to be tried in all corners of the Earth, and by sticking to what you’re used to you’re only scratching the surface. If you try something and don’t like it, well, at least you know not to try it again. But if you try something and love it, you become a man who knows what he likes.
So this leads me to my point: variety is the spice of life. That’s why in this recipe, I’m going to be talking you through how make my killer chicken balti. This recipe is easy, healthy and full of fragrance like all Indian meals. If you’re not a big eater you might want to half the ingredients, but with food as good as this it’s better to have it and not want it than want it and not have it. That’s why this recipe will make you a big dish of balti with plenty left for seconds.
1 clove of garlic
1 fresh red chilli
2.5 cm ginger
1/2 cinnamon stick
1 fresh bay leaf
6 green cardamom pods
3 skinless higher-welfare chicken thighs
1/2 teaspoon garam masala
Small pinch of ground cloves
1/2 heaped teaspoon ground cumin
1/2 heaped teaspoon ground coriander
2 ripe tomatoes
50 g low-fat natural yoghurt
How To Do It:
Peel your garlic and ginger and deseed the chilli. Give them all a good chop before chucking them in a pestle and mortar and grinding them to a paste.
Put a large, non-stick pan on a medium heat and add a little oil. You can chop your onions whilst waiting for the pan to heat. Add the cinnamon, bay leaf and cardamom before stirring for 1 minute and adding the onions. Reduce the heat a notch and fry it all up until the onions have softened.
Chop your chicken into dice-sized chunks and toss them in the pan, turn the heat back to medium and fry for a few minutes before adding your chilli paste and giving it all a good stir. Fry for a couple of minutes before adding the rest of your spices.
Chop your tomatoes into small chunks then throw them in the pan, wait until it starts boiling before lowering the heat and letting it simmer for around 15 minutes. Add your yoghurt, and wait for the sauce to thicken. When the sauce is thick and the chickens tender – you’re good to go.
You can serve this meal up with some fresh naan breads, basmati rice and a generous scoop of yoghurt on the side. Add a little chopped coriander to the top of the curry for some extra flavour.
If rice and naan breads are too starchy for you, try mixing in some chopped and boiled potatoes for a quick-fix way of bulking up the meal without too many carbs.
And one last note: everybody knows that curry and alcohol go hand in hand, so either crack open a beer, or pair this meal with a nice red wine – either of these will go down a treat.