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The Chicken Balti Recipe

The Balti curry is very popular with the English, and is widespread in Indian restaurants in the UK. We know very little about the origins of this dish, and many even think that it was actually created in England, in Birmingham, instead of India. The Balti is traditionally served sizzling hot in the same deep metal dish in which the dish was cooked; this curry should be moderately spicy-hot.

Preparing English-style Balti Chicken Curry
Ingredients (for four guests):

* 4 chicken breasts
* 1 cup Balti curry spice mix (see recipe below)
* 1 cup coconut milk
* 1 large can peeled tomatoes
* 10 white mushrooms
* 1 onion
* 1 red bell pepper
* Olive oil
* A few sprigs Cilantro, washed
* pepper

Making the Balti curry spice mix:
* 4 black peppercorns
* 24 cardamom seeds
* 2 inch cinnamon stick
* 1 or 2 red Thai chilies
* 2 tablespoons garam masala
* 2 cloves garlic
* 1 inch Ginger root, minced
* 1 teaspon salt
Grind all the above ingredients with a coffee grinder to a thick paste.

| Initial Preparation: 15 minutes | Marinating: 6 hours | Cooking Time: 35 minutes


1) Cut chicken into pieces about 1 inch in size. Place in a bowl and add 1/2 of our curry spices mix. Mix well; let stand in refrigerator 6 hours (this step should be done the day before). Reserve the rest of the curry spices mix in the refrigerator.

2) Peel and chop the onion, but not too finely. Fry the onions in a pan with olive oil and pepper. Meanwhile, cut the red pepper and mushrooms into small pieces.

3) When the onion is slightly browned, add the marinated chicken and peppers with the mushrooms, then the remaining curry sauce we had reserved. Mix well. Cook over low heat for 10 minutes, stirring occasionally.

4) Add the tomatoes to the pan, we will pre-cut and crushed and their juice, and cover. Cook for 25 minutes still over low heat, stirring occasionally.

5) At the last moment, pour in the coconut milk.

6) Chop the cilantro very finely, put it in a bowl. Serve the Balti Chicken curry with basmati rice and the bowl of cilantro.