Chicken Balti

Serves 4

• 2 skinless, boneless chicken breast, cut into cubes
• 1 tablespoon oil
• 1 Large tomato, diced
• 1 can (400g) crushed tomatoes
• 1 large onion, diced
• 3 cloves garlic, crushed
• 2 teaspoons garam Marsala
• 1 teaspoon cardamom
• 1 teaspoon hot curry powder
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon crushed black pepper
• 1 teaspoon salt
• 1 teaspoon chilli paste
• 2 tablespoons natural (plain) yoghurt
• 2 tablespoons chopped fresh coriander
• 4 tablespoons lemon juice
• Rice, to serve

1. Heat oil in a large deep pan over a medium heat. Add the onions and cook until translucent, then add the crushed garlic and fry until fragrant. Add the 1 diced fresh tomato and cook down a little, about 1 minute.
2. Add the garam marsala, cardamom, hot curry powder, ginger, cinnamon, ground coriander, black pepper, salt and chilli paste. Lower the heat and cook down, about 3-5 minutes, stirring well at the start to form a paste and continuing to stir to prevent burning.
3. Add the crushed tomatoes and cook for an additional 3 minutes.
4. Add the yoghurt to the pan, stir in well. Put on a low heat, cover with a lid and leave to cook while you are preparing your rice. About 15 minutes, stirring occasionally.
5. After the curry has cooked down and has a nice aroma, add the diced chicken pieces, place lid back on the pan and cook until the chicken is no longer pink.
6. Lastly stir in the fresh coriander and lemon juice, adjusting lemon juice to suit your taste. Serve the curry on top of rice. Enjoy!

Recipe Source