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1
Wash the rice in cold water.
2
Melt the butter in a medium size pan, that has a good fitting lid.
3
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.
4
Add the bay leaves, Cinnamon, Salt, Turmeric, and Cardamom pods to the onions, and mix in.
5
Add the washed rice to the pan, and coat the rice with the mixture.
6
Pour on 600mls of boiling water, bring it back to a low boil, put the lid on and simmer for 8 minutes.
7
After 8 minutes drain the rice through a fine sieve.
8
Your Pilau rice is now ready to use.
9
To a small bowl add the salt,
10
The first ingredient is ½tsp of dried Fenugreek leaves aka: Kasuri Methi.
11
Next is ½tsp of turmeric powder.
12
Now 1tsp of hot or mild chilli powder.
13
And the last spice is 1 tsp of Garam masala.
14
In a medium size frying pan, or curry pan if you have one, add the 4 tablespoons of oil and get it hot.
15
Start by frying off your onions until they’re translucent, and just starting to colour.
16
Add your chopped ginger and garlic, stir fry for 1 minute.
17
Add the tomatoes to the pan, and mix them in.
18
Next: add the chicken, stir fry for 1minute.
19
Now add your mixed spices and salt, combine it all together.
20
Add the chopped Birdseye chillies and mix those in.
21
Pour in your chicken stock or water and bring to a low simmer for 5 minutes.
22
Add the 2tsp of double or heavy cream, and mix in.
23
Finally add the chopped fresh Coriander leaves and mix those in.
24
Plate up your rice, and spoon the curry into the middle.
25
Serves 2 to 4 people.
26
Enjoy
Method
Ingredients
- 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
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