Saturday Night Balti
Although this recipe has quite a long list of ingredients, they are mostly things you will have in your cupboards, and it is a really quick, flavoursome curry. It's medium in heat, so if you like it hotter or milder, vary the amount of chilli powder you use. Serve it with rice or naan bread.
|2||red peppers, deseeded and sliced|
|olive oil, for frying|
|4||chicken breasts, cut into 3cm/1¼ inch pieces|
|2 tbsp||tomato purée|
|1||garlic clove, finely chopped|
|5cm / 2 in||piece of fresh ginger, peeled and finely chopped|
|juice of ½ lime|
|1 tsp||ground coriander|
|1 tsp||ground cumin|
|1 tsp||chilli powder|
|½ tsp||ground cinnamon|
|1 tsp||mango chutney|
|400g / 14oz||tin chopped tomatoes|
|handful of fresh coriander, chopped, to garnish (optional)|
Fry the onion and peppers in a pan with some olive oil on a low heat for 10 minutes. Add the chicken to the pan and fry for a further 5 minutes, until the chicken is cooked through and no longer pink.
In a small bowl, combine the tomato puree, garlic, ginger, lime juice, ground spices, sugar and mango chutney.
Pour this mixture over the chicken and peppers and stir until they are evenly coated. Fry on a low heat for a further 5 minutes, stirring occasionally so that it doesn't stick to the bottom of the pan. Stir in the tomatoes and simmer on a low heat for 20 minutes, until the chicken is cooked through.
Serve with chopped coriander and a side of rice, if you like.