Balti Curry Served with steamed Pilau Rice,
Vegetable Samosas, Smashed Onion Bhaji, Garlic Coriander Naan, Crunch Poppadoms and Beef-Dripping Chunky Chips,
Now I know these aren't traditional Balti Dishes, but my dishes still look good and it was absolutely delicious.
Ingredients:
- 2 tablespoons Balti curry paste
- 1 onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk ( Optional)
- 1 kg chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
- Fresh coriander, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions:
1. In a slow cooker, combine Balti curry paste, sliced onion, red pepper, green pepper, minced garlic, turmeric, cumin, coriander, and garam masala. Mix well to coat the vegetables with the spices.
2. Add the diced tomatoes (with their juices) and coconut milk to the slow cooker. Stir to combine with the vegetable and spice mixture.
3. Add the chicken breast pieces to the slow cooker, making sure they are submerged in the sauce. Season with salt and pepper.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Serve the slow cooker Balti over cooked rice or with naan bread. Garnish with chopped coriander before serving.
Happy Cooking Folks
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