Chicken And Vegetable Balti
In this flavorful and aromatic chicken curry recipe, tender chunks of chicken thighs are cooked with a medley of colorful peppers and fragrant spices. A creamy yogurt-based sauce adds richness to the dish, while a sprinkle of fresh coriander leaves adds a pop of freshness and color. Enjoy this satisfying curry served over a bed of steaming rice or with warm naan bread for a comforting and delicious meal.
— Constant Cookbook
Ingredients
- calorie controlled cooking oil
- 1 medium onion
- 4 chicken thighs
- 1 red pepper
- 1 yellow pepper
- 1 tbsp cornflour
- 150g/5½oz fat
- 1 tbsp medium or mild curry powder
- 2 garlic
- 227g/8oz tin chopped tomatoes
- 3 heaped tbsp finely chopped fresh coriander
- and freshly ground sea saltblack pepper
Instructions
- Spray a large, deep, non-stick frying pan or wok with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until well softened and lightly browned.
- Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four pieces and season with black pepper.
- Add the chicken and peppers into the pan with the onion and cook for three minutes, turning occasionally.
- Meanwhile, in a small bowl, mix the cornflour with 2 tablespoons cold water and stir in the yoghurt until thoroughly mixed.
- Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.
- Tip the tomatoes into the pan, add the yoghurt mixture, 150ml/3½fl oz of water and coriander.
- Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until the chicken is tender and the sauce is thick. Season with freshly ground black pepper to taste and garnish with coriander.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 341kcal
- Carbohydrate Content: 30.5g
- Fat Content: 6g
- Fiber Content: 9g
- Protein Content: 40g
- Saturated Fat Content: 1.5g
- Sugar Content: 20.5g
Comments
No comments found.