This recipe started off as a Balti sauce in a Slimming World book, but I didn't have all the ingredients so I improvised. In the end I had a very tasty curry. What follows is my version and it is nothing like a Balti.
Ingredients
8 chicken thighs, skin removed but left on the bone and slashed across a couple of times to allow the sauce to penetrate. You could use boneless if you wish.
1 whole garlic bulb, skinned. Yes, I do mean a whole bulb or head, not a clove.
5 cm piece of fresh ginger, peeled and chopped
1 red chilli, 1 green chilli ( They weren't very hot so I left the seeds in)
1 large or 2 medium onions peeled and quartered
A little water
2 tsp ground coriander
1tsp ground black mustard seeds or 1 tsp mustard powder
1tsp ground cumin
1tsp ground cinnamon
1 tsp paprika
1 tsp turmeric
1 tsp fenugreek seeds
3 whole cloves
3 green cardamom pods lightly crushed
1 tin chopped tomatoes
Fresh coriander (cilantro) would have been good
Method
Put the garlic, ginger, onion and chillies in a food processor and blend to a smooth paste, add a little water as necessary to help it along.
Fry the paste in a large pan in a little sunflower oil for about 5 minutes. Add the ground and whole spices and stir in the tomatoes. Add the chicken thighs and bring to the boil stirring occasionally. Lower the heat, cover and simmer for 40 minutes stirring occasionally.
If you are lucky enough to have some fresh coriander, add a small handful of roughly chopped leaves just before serving.
I just served it with plain boiled rice. I allow 1/2 cup of uncooked good quality basmati rice per person. Don't be tempted to buy easy cook rice or poor quality rice. The good stuff has a beautiful fragrance and texture.
