Chicken Balti Curry with Pilau Rice
How to make a delicious Chicken Balti curry and Pilau rice at home, easy step by step instructions, from start to finish.
Ingredients
Method
- The Balti Curry:
- 400g / 14oz Chicken breast fillets
- 1 Medium size onion
- 25g Fresh Coriander leaves
- 250g Fresh tomatoes (chopped small)
- 1 Small piece of fresh peeled ginger
- 3 or 4 Garlic cloves
- 6 Small chillies (chopped small)
- 1tsp Hot or mild chilli powder
- ½tsp Turmeric powder
- 1tsp Garam Masala
- ½tsp Dried Fenugreek leaves
- 4g / ½tsp Salt
- 60mls / 4tbls Rapeseed or Vegetable oil
- 150mls Chicken stock or water
- 2tsp Fresh Cream
- The Pilau Rice:
- 225g / 8oz Basmati rice
- 30g / 1oz Butter or 30mls / 2tbls Olive oil
- 1 Medium size Onion (diced small)
- Small stick of Cinnamon
- 1tsp ground Turmeric powder
- 4 Cardamom pods (ground up)
- 4g / ½tsp Salt
- 2 small Bay leaves
- 600g/mls Water
- Making the Pilau rice:
- Wash the rice in cold water.
- Melt the butter in a medium size pan, that has a good fitting lid.
- Once hot, add the finely diced onions, and slowly fry until soft, but not brown, 2 to 3 minutes with the lid on and the heat very low.
- Add the bay leaves, Cinnamon, Salt, Turmeric, and Cardamom pods to the onions, and mix in.
- Add the washed rice to the pan, and coat the rice with the mixture.
- Pour on 600mls of boiling water, bring it back to a low boil, put the lid on and simmer for 8 minutes.
- After 8 minutes drain the rice through a fine sieve.
- Your Pilau rice is now ready to use.
- Making the Balti Curry:
- To a small bowl add the salt,
- The first ingredient is ½tsp of dried Fenugreek leaves aka: Kasuri Methi.
- Next is ½tsp of turmeric powder.
- Now 1tsp of hot or mild chilli powder.
- And the last spice is 1 tsp of Garam masala.
- In a medium size frying pan, or curry pan if you have one, add the 4 tablespoons of oil and get it hot.
- Start by frying off your onions until they’re translucent, and just starting to colour.
- Add your chopped ginger and garlic, stir fry for 1 minute.
- Add the tomatoes to the pan, and mix them in.
- Next: add the chicken, stir fry for 1minute.
- Now add your mixed spices and salt, combine it all together.
- Add the chopped Birdseye chillies and mix those in.
- Pour in your chicken stock or water and bring to a low simmer for 5 minutes.
- Add the 2tsp of double or heavy cream, and mix in.
- Finally add the chopped fresh Coriander leaves and mix those in.
- Plate up your rice, and spoon the curry into the middle.
- Serves 2 to 4 people.
- Enjoy
Equipment & products used in my kitchen and videos
