• Home

This was inspired by a recipe from a Birmingham 'Balti Triangle' restaurant recipe but changed to produce a single portion with some ingredient and cooking style changes. It uses pre-cooked balti chicken and balti base sauce/gravy. Shimla/Simla Mirch is Bell Pepper or Capsicum and was first grown in any quantity in India near the town of Shimla in Himachal Pradesh and hence the name.

Preparation

• Slice the onion into rings.
• Grate the ginger.
• Crush the garlic.
• Slit the chilli in half lengthwise and, optionally, remove the seeds.
• Deseed and cut the red and green peppers into thin strips about 1½ in / 4 cm in length.
• Roughly chop the tomato.

Cooking

1. Heat the oil in a wok (or similar utensil) and fry the onion, stirring regularly, for 2 min.
2. Add the ginger, garlic and green chilli and cook, stirring, for 30 seconds.
3. Remove the pan from the heat and stir in the chilli powder, c41 balti spice mix, methi and onion seeds, return to a low heat and cook, stirring, for 1 min.
4. Increase the heat and add the c41 balti pre-cooked chicken, red pepper, green pepper, tomato, salt and 160 ml of c41 balti base sauce and cook, stirring regularly, for 3 min, adding c41 balti base sauce as required to maintain the desired sauce consistency.

Serving

1. Serve with naan or rice and garnish with a little freshly chopped coriander.

Notes

(1) Methi is dried fenugreek leaves and can be purchased at many supermarkets and any Asian outlet.
(2) Dilute the c41 balti base sauce with 100 ml of water and heat before use.

---

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.

The main ingredients
Enlarge image

The finished meal


Methi
Enlarge image