Birmingham Balti Curry

Ingredients

• 500g (1.1 lb) boneless chicken/lamb, cut into bite-sized pieces 500g (1.1 lb) boneless chicken/lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a Balti dish or a large skillet over medium heat.
2. 2.
   Add the chopped onions and cook until golden brown.
3. 3.
   Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes.
4. 4.
   Add the chicken/lamb pieces and cook until they are browned on all sides.
5. 5.
   In a separate bowl, mix together the tomato puree, tomato paste, ground cumin, ground coriander, ground turmeric, paprika, garam masala, chili powder, and salt.
6. 6.
   Pour the spice mixture into the Balti dish and stir well to coat the meat evenly.
7. 7.
   Reduce the heat to low, cover the dish, and let it simmer for about 30 minutes or until the meat is cooked through and tender.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with naan bread or steamed rice.

Treat your ingredients with care...

• Chicken/Lamb — Ensure that the meat is cut into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a pinch of cayenne pepper.
• Marinating the meat in yogurt and spices for a few hours before cooking can enhance the flavors and tenderize the meat.
• Serve the Birmingham Balti Curry with a squeeze of fresh lemon juice for a tangy twist.
• Customize the recipe by adding vegetables like bell peppers or peas for added texture and nutrition.
• Experiment with different meat options such as prawns or beef for a variation in flavors.

Serving advice

Serve the Birmingham Balti Curry hot with naan bread or steamed rice. Accompany it with a side of cucumber raita or pickles for a refreshing contrast.

Presentation advice

Present the Birmingham Balti Curry in the traditional Balti dish to showcase its authenticity. Garnish with fresh cilantro leaves for a pop of color.