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Hailing from the streets of Birmingham, this British Indian curry is now a firm favourite. 

Our chicken balti recipe is easy to pull together on the hob. The aubergine and butterbean balti recipe requires a little more effort, but the results are amazing. You can feel smug when eating this one too, as it packs in three types of vegetables, and beans. 





3 or 4 chicken breasts cut, into 2cm chunks

2 onions, finely diced

5 garlic cloves, crushed

6cm ginger, peeled and finely diced or grated

1 red or green chilli, finely chopped

1 green or red pepper

1 x 400g tin of chopped tomatoes

2 tbsp tomato purée

1 tbsp Balti spice blend




Add oil to a large saucepan and fry the onions over a medium heat for 15 minutes, until soft and brown.  


At the same time, in a medium frying pan, brown the chicken in a splash of oil over a medium heat, turning regularly. Drain onto a plate lined with kitchen towel.


Add the garlic, ginger, green chilli and spice blend to the saucepan and cook for 1 minute. Add the pepper and cook for 1 more minute.


Add the tinned tomatoes, tomato purée and chicken to the saucepan. Half fill the tin with water and add that to the pan too.


Cook on a high heat stirring regularly for 5 minutes. Then turn the heat down to simmer until the sauce is reduced and the chicken is cooked through. The sauce should be perfect for dipping your bread into.


 Serve with fluffy white rice or breads.

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