A thick and rich classic curry, which is full of flavour.
This is not hot curry although chilli is used, the heat is masked by the richness of the sauce and other spices so suitable for most taste buds. For best effect serve in a balti bowl with a side dish of rice and naan. A great dish to scope up with the naan bread.
As with all these recipes chicken can be replaced with any meat.
Chefs spoon of vegetable oil
1/2 Chefs spoon of garlic and ginger paste
1 cloves of garlic sliced
1 table spoon watered down tomato purée.
200ml base sauce
1 teaspoon ground coriander
2 teaspoon of Mix powder
1 teaspoon chilli powder or 1 fresh finely chopped green chilli
1 teaspoon methi
1/2 teaspoon garam masala
1/2 teaspoon cardamom powder
1/2 teaspoon sugar
1/4 teaspoon salt
1 star anise
1/2 medium sized onion roughly chopped
1/2 medium sized green pepper roughly chopped
1/2 medium sized tomato quartered
6 – 8 pieces of pre-cooked chicken
Garnish with fresh Coriander
Start off by heating up the vegetable oil in a frying pan.
Once hot add the onion and peppers, star anise plus garlic & ginger paste and stir for a few seconds but don’t allow it to burn as the garlic will go bitter.
Add all the spices plus the tomato puree and stir quickly for a few seconds, add about 1/2 of the base sauce to loosen the mixture.
Add the pre-cooked chicken and allow the sauce to thicken on a medium heat
Once thicken remove the star anise and add the remaining sauce and tomato and repeat the process.
This is not a runny curry and the finished dish has quite thick sauce and clings to the meat.
Serve in a balti bowl with a little garnish of fresh coriander. Optional slice of lemon can be placed on top for added effect.