Here is the first recipe tested and developed by Miss Curry…it is meant to be a Balti, and is cooked using the one-pot method. We recommend using a heavy cast-iron pot with lid. Although Baltis are traditionally served in the dish in which they are cooked, this simplified at-home version makes one large pot which is great for sharing with friends and family.
A few more notes…
The green chili peppers used can be any type, it all depends on your taste. We recommend using poblano peppers for their smoky quality, however, a jalepeño or other chili will add more punch. Always feel free to adjust a recipe to your taste, especially if you are sensitive to spice! This curry is on the hot side, but is very flavorful and not as hot as a Balti you would find in a proper curry house.
As this is a simple recipe, it calls for Garam Masala mixture. This can of course be store bought, or made at home. Although we haven’t found the perfect recipe yet, we are practicing, so please check back soon!
For our international readers, an easy way to convert this and other recipes is to visit the Food.com measurement converter website: http://www.food.com/library/calc.zsp
- 4 boneless skinless chicken breasts, chopped
- 2 medium yellow onions, chopped
- 1 small green chili pepper, chopped finely
- 2 bell peppers (preferable red and yellow,) chopped
- 1 teaspoon chili powder
- 3 teaspoons garam masala
- 2 teaspoon minced garlic
- 6 tablespoons tomato paste
- 4 tablespoons plain yogurt
- 3 tablespoons chopped fresh cilantro (coriander), plus 1 tablespoon set aside for finishing
- 4 tablespoons hot mango chutney
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoons vegetable oil
- 3 tablespoons cream
- In a blender or food processor, combine the tomato paste, yogurt, Garam Masala, chili powder, garlic, mango chutney, salt and sugar. If the mixture sticks, add a splash or two of water and blend thoroughly. This is your curry paste.
- In a large, cast-iron pot, heat the oil until it shimmers. Add the onion and chili pepper and cook until onion is softened. Add bell peppers and cook another 3 minutes. Remove vegetables and set aside.
- If necessary, add more oil to pot. Once it is ready, add the chicken and brown on all sides, 3-4 minutes.
- Return vegetables to the pot with the chicken and add the curry paste. The contents of the pot should be smothered- add a little more water if necessary, and stir. Cover and cook on low heat for several minutes.
- About 2 minutes before the end of cooking, add the chopped cilantro and stir into the curry. Directly afterward, add the cream to the curry pot, and stir that in as well. Cook for 1 minute.
- When serving, finish the dish with a sprinkle of the fresh cilantro. Serve with brown rice or naan. Enjoy with friends and family!