C46 Chicken Balti

This updated recipe was created to use the homemade c46 balti paste (Pataks® clone). The amount of chilli powder can be adjusted to suit personal taste. I think this is one of my tastiest curries!

Ingredients

For 1	Continued...
2 tbspn oil	1 tspn tomato purée
40 gm onion (prepared weight)	1 portion c41 pre-cooked chicken
1 tspn garlic (crushed)	¼ tspn salt
1 tspn chilli powder	30 gm yellow pepper (see note 2)
300 ml c46 curry base sauce (see note 1)	1 fresh tomato
1 tbspn c46 balti paste	1 - 2 tbspn freshly chopped coriander

Preparation

Thinly slice the onion.
Crush the garlic and mix with a little water to make a thin paste.
Deseed and thinly slice the yellow pepper.
Slice the tomato into wedges.
Roughly chop the fresh coriander.

Cooking - 8½ min

Heat the oil in a suitable pan and cook the onion, stirring regularly, for 2 min.
Stir in the garlic and cook, stirring, for about 30 seconds.
Stir in the chilli powder and cook, stirring, for 1 min adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the c46 balti paste, tomato purée, and 40 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to prevent drying.
Stir in the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Add the yellow pepper, sliced tomato and fresh coriander and cook, stirring occasionally, for 1 min, adding a little c46 base sauce as needed to maintain the desired sauce consistency

Serving

Serve with rice and garnish with freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(2) Other colours of pepper or even a combination of colours can be used.

The main ingredients

Click image to Enlarge