Chicken Balti Curry

Instructions

To Make The Balti Paste

1. Roughly chop the onions, ginger & garlic
2. Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger & garlic
3. Continue to fry on a high heat until the onion is golden brown
4. Add the contents of the pan and the rest of the balti paste ingredients into a food processor/blender & blend until it becomes a paste
5. Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)

To Make The Curry

1. Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so
2. Spray a large pan with low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
3. Spray some more low calorie cooking spray into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes
4. Add the chicken stock and tin of tomatoes & stock cube, stir well and bring to the boil
5. Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
6. After 15 minutes check the seasoning, if you need to add more salt – add it
7. The chicken should now be cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve