Chicken And Spinach Balti
Transform tender chicken breasts into a flavorful and creamy Chicken Tikka Masala with this delightful recipe. The chicken is marinated in a fragrant mix of spices, ginger, garlic, and lime juice, then cooked in a rich and creamy tomato sauce with spinach. Every bite is a harmonious blend of exotic flavors that will transport you to the vibrant streets of India. Serve this delectable dish over fluffy basmati rice for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 2.5cm/1in piece fresh ginger
- 2 garlic
- ¼ tsp salt
- 1 lime
- ½ tsp ground coriander
- ½ tsp chilli powder
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 2 chicken breasts
- 75ml/2½fl oz plain yoghurt
- 1 tbsp sunflower oil
- 1 red onion
- 2 tomatoes, seeds
- 1 tbsp tomato purée
- splash water
- 75ml/2½fl oz double cream
- 150g/5oz baby spinach
- small handful fresh coriander
- 100g/3½oz basmati rice
Instructions
- For the marinade, finely chop or grate the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl.
- Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.
- Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10â15 minutes (or for an hour if possible, covered in the fridge).
- For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1â2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.
- Add the chicken to the pan along with the marinade and a splash of water.
- Pour in the cream, turn up the heat and simmer for 10â15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.
- Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander.
- To serve, drain the rice and divide between two plates. Top with the curry.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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