My husband introduced me to homemade curry shortly after we
met and the recipe I will include below is one of our favourites, it’s also the
healthiest chicken curry it is possible to make. This is a very juicy curry and
it will infuse your rice with the flavour without having to mix it all
together. You won’t feel the slightest bit guilty for adding a naan to the mix
if you really fancy it.
Chicken & Tomato
Balti – Serves 4 @ 254 calories per serving
1tbs Olive oil 6
Curry Leaves
1/4tsp Mustard seeds 1/4tsp Onion seeds
8-10 Medium vine
tomatoes, sliced 1tsp Ground Cumin
1 tsp Chilli
powder 1
tsp Ground Coriander
650g Chicken
breast,diced
100ml Water – not usually
necessary, it depends how juicy your tomatoes are. Vine tomatoes tend to be
juiciest.
- 1. Heat the oil in a skillet or wok. Add the curry leaves and the mixed mustard and onion seeds. Heat until the seeds start to ‘pop’
- 2. Lower the heat and add the tomatoes.
- 3. While the Tomatoes are gently simmering mix the chilli powder, cumin and coriander together and tip into the tomatoes that are breaking down into a sauce, stir and ensure it’s mixed well.
- 4. Add the chicken and stir, ensure the chicken is completely covered by the tomato mixture. Leave to simmer in the tomato juice for 15-20 minutes. The exact time depends on when the sauce begins to reduce and thicken slightly.
- 5. If the sauce has thickened too much add the water, a little at a time, until you have the desired consistency. As mentioned you usually won’t need the water unless your tomatoes are distinctly ‘juiceless’.
- 6. Serve with rice.
Not only can you make this as a healthy alternative to
ordering in, you add an authentic Indian curry to your cooking repertoire.
I love this one and it is so juicy the rice soaks up all the
flavour from the tomato juice and it’s delish.
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