Chicken Balti Masala (3 - 4 large portions )

1. Heat 3-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add from 350g ( for hot curry ) - 500g ( for mild curry ) of diced chicken, 1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well. Cover and simmer on Low - Medium heat for approximately 20 minutes, stirring occasionally , until meat is tender.

1. Add 2-3 sliced green chillies sliced in half and 1 -2  tbsp of Natural Yoghurt when you are first adding the chicken to the pan, water can also be added at this point to make more sauce.

2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

NOTE: This is the basic cooking instructions for any Balti Masala dish, Lamb, prawns, fish, vegetables etc, can be used in place of the chicken, although cooking times may have to be altered

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Last modified: October 01, 2006