The only real stumbling block is fear of failure. In cooking you’ve to have a what-the-hell attitude … Check This Amazing Recipe: Chicken and vegetable balti
How to Make Chicken and vegetable balti
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 2
Ingredients
- calorie controlled cooking oil
- 1 medium onion
- 4 chicken thighs
- 1 red pepper
- 1 yellow pepper
- 1 tbsp cornflour
- 150g/5½oz fat
- 1 tbsp medium or mild curry powder
- 2 garlic
- 227g/8oz tin chopped tomatoes
- 3 heaped tbsp finely chopped fresh coriander
- freshly ground black pepper
Method
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Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned.
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Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper.
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Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally.
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Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed.
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Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.
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Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander.
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Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander.
