C46 Chicken Balti

This recipe was created to use the homemade c41 balti paste. It is simple, quick and easy to make. The simplicity allows the delicate balti paste flavour to shine through to produce a delicious curry that I can recommend. The amount of chilli powder can be adjusted to suit personal taste.

Ingredients

For 1	Continued...
2 tbspn oil	1 tbspn c41 balti paste
40 gm onion (prepared weight)	2 tspn tomato purée
1 tspn garlic (crushed)	1 portion c41 precooked chicken
½ tspn chilli powder	30 gm yellow pepper (see note 2)
300 ml c46 curry base sauce (see note 1)	¼ tspn salt

Preparation

Thinly slice the onion.
Crush the garlic.
Deseed and thinly slice the yellow pepper.

Cooking

Heat the oil in a pan and cook the onion, stirring regularly, for 2 min.
Stir in the garlic and cook, stirring, for 30 seconds.
Stir in the chilli powder and cook, stirring, for 30 seconds adding a little c46 base sauce if needed to prevent drying and burning.
Stir in the c41 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 chicken, yellow pepper, 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.

Serving

Serve with rice and garnish with freshly chopped coriander.

Notes

(1) Dilute the c46 base sauce with 100 - 300 ml of water and heat before use (not all will be used in this recipe). The sauce should be on the 'thin side' and the initial thickness will largely depend on the onions. This can change depending on where the onions are produced, the specific variety and the growing conditions and can be quite variable as I have discovered.
(2) Other colours of pepper or even a combination of colours can be used.

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