This balti chicken recipe is from a book called Easy Indian in Minutes that I've had for quite a number of years now.
There's loads of lovely looking dishes in it - starters, mains, sides and desserts. It's been a while since I made this dish...not sure why...it's delicious!! The balance of spice with the coconut cream is perfect. Enjoy it with your favourite Indian sides - check out the link to the other Indian dishes on Felly Bull below.
Tip
- This balti chicken recipe is easily adapted if you’re cooking for less or more people.
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How to make this Balti Chicken
Ingredients
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 0.5 tsp chilli powder
- 1 clove garlic, crushed
- 1 courgette, sliced
- 230g tinned chopped tomatoes
- 1 tsp sugar
- 4 tbsp water
- 500g chicken breasts, cut into small pieces
- 1 tsp cornflour
- 150ml sour cream
- 50g creamed coconut, chopped
- salt and freshly ground black pepper
Instructions
- Heat 1 tbsp of the oil over a medium high heat in a large saucepan and fry the onion for 4 to 5 minutes, until soft. Stir in the spices and garlic and cook for 1 minute.
- Add the courgette, tomatoes, sugar and water. Bring to the boil and simmer for 10 minutes.
- While the curry sauce is cooking, heat the remaining oil over a high heat in a wok or large frying pan and stir fry the chicken in 2 batches until golden brown and cooked through (5 minutes for each batch). Remove the chicken from the pan and add it to the sauce.
- Stir the cornflour into the sour cream and add it to the curry sauce, along with the creamed coconut. Stir until the sauce is boiling and the creamed coconut has dissolved. Season to taste and serve immediately.
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Balti Chicken
Equipment
Ingredients
- 3 tbsp vegetable oil
- 1 onion finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 0.5 tsp chilli powder
- 1 clove garlic crushed
- 1 courgette sliced
- 230 g (8.1 oz) tinned chopped tomatoes
- 1 tsp sugar
- 4 tbsp water
- 500 g (17.6 oz) chicken breasts cut into small pieces
- 1 tsp cornflour
- 150 ml (½ cup) sour cream
- 50 g (1.8 oz) creamed coconut chopped
- salt and freshly ground black pepper
Instructions
- Heat 1 tbsp of the oil over a medium high heat in a large saucepan and fry the onion for 4 to 5 minutes, until soft. Stir in the spices and garlic and cook for 1 minute.
- Add the courgette, tomatoes, sugar and water. Bring to the boil and simmer for 10 minutes.
- While the curry sauce is cooking, heat the remaining oil over a high heat in a wok or large frying pan and stir fry the chicken in 2 batches until golden brown and cooked through (5 minutes for each batch). Remove the chicken from the pan and add it to the sauce.
- Stir the cornflour into the sour cream and add it to the curry sauce, along with the creamed coconut. Stir until the sauce is boiling and the creamed coconut has dissolved. Season to taste and serve immediately.
Notes
- This balti chicken recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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