Chicken Balti

Curry doesn't have to be fattening because in this Chicken Balti, we use crème fraiche instead of cream or gee. What's more, this recipe is really simple to prepare, and thanks to the caramelised onions, tastes sublime!

1. Peel and slice the Onion and finely chop the Garlic. Heat some oil in a pan and add the Onion, Garlic and Sugar - fry for 5 minutes.
2. Chop the Chicken into pieces and add to the pan with the Fenugreek and Garam Masala - fry for another 5 minutes.
3. Add the Crème Fraiche, Cherry Tomatoes, Bay Leaf, Star Anise and crumbled Chicken Stock Cube to the pan, and stir thoroughly.
4. Once everything is combined, top the Balti up with water until the contents are just covered. Leave to simmer for 25 minutes.
5. Meanwhile, make the curry paste by combining 1 tbsp of Curry Powder with the Vinegar until you reach a paste consistency.
6. After 25 minutes, gradually add the Curry Paste to the pan until it's spicy enough for you.
7. Then roughly chop the fresh Mint and Coriander, stir it into the Balti, and serve immediately.

Watch my cooking video for this Chicken Balti Recipe below. For another great tasting Curry, try my Chicken and Prawn Curry Recipe.