© J Sainsbury plc 2020
Easy chicken balti
We use ready cooked chicken chicken fillets in this chicken balti recipe, so it is super easy to make and full of flavour - it got polished off pretty quickly!
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Ready in 35 minutes
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Cooking time 30 minutes
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Prep time 5 minutes
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Serves 2
Ingredients
- 1 tbsp rapeseed oil
- 1 onion - finely chopped
- 3 tsp garlic and ginger paste
- 1 green chilli
- 1 1/2 tbsp tandoori masala
- 2 tsp madras curry powder
- 1 large tomato
- 2 peppers - we used a red and a green
- 1 tbsp tomato purée
- 1/2 tbsp cider vinegar
- 150g fresh spinach
- 2x roast chicken fillets
- 160g basmati rice - works well with brown rice too
Method
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1
Heat the oil, in a large pan
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2
Add in the chopped onion and fry for around 5 minutes
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3
Add the garlic and ginger paste to stir to combine with the onions, then add in the tandorri masala
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4
Add in the chilli, peppers, chopped tomato and puree, and combine and continue to cook for a few minutes until the veggies are softening
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5
Add in up to 100mls of water to help combine the ingredients - not too much water you don’t this particularly saucy
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6
Add in the cider vinegar and simmer for another minute or so
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7
Add in the whole chicken pieces and coat in the sauce, cook all together for the chicken to soak in all that flavour, around 5-10 minutes and season to taste
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8
To serve garnish with coriander and a squeeze of lime juice, alongside a portion of rice and an optional spoon of plain yoghurt always goes down a treat!
