BALTI CURRY

Heat Level: Mild to medium

Serves: 2

Cooking time: 30 minutes

Vegetarian & vegan options

Indulge in the flavours of this easy Balti curry recipe, crafted with precision and care, and enhanced by our aromatic Balti Curry Blend. This dish encapsulates the essence of British-Indian cuisine.

This Balti Curry recipe uses the Great Northern Spice Balti Curry Blend.

BALTI CURRY BLEND

£4.50

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INGREDIENTS

• 3 tablespoons of Great Northern Spice Balti Curry Blend

• 4 boneless, skinless chicken thighs, diced

• 1 tablespoon olive oil

• 1 garlic clove, finely grated (or) 1 teaspoon garlic paste

• 1 medium brown onion, finely diced

• 1 red bell pepper, cut into strips

• 400g tin of chopped tomatoes

• 100ml passata

• 2 green Birdseye chillies (optional)

VEGETARIAN & VEGAN OPTIONS

• Sweet potato or butternut squash, cut in to medium chunks

HOW TO COOK

1. Heat the oil in a large pan on a medium-high heat.

2. Add onions and fry for 3 minutes. Add garlic and fry for a further 2 minutes. Tip: Add a knob of butter for a silky smooth rich texture.

3. Add your chicken or sweet potato/butternut, and fry for 10 minutes, stirring occasionally.

4. Add chopped tomatoes, passata, bell peppers, optional chillies and our Balti Curry Blend. Simmer for a further 15 minutes, stirring occasionally.

5. Ensure that your chicken is cooked through, or sweet potato/butternut is soft to cut.

6. For a creamier curry, add 2-3 tablespoons of double ,cream and stir. Note: as this blend does not contain salt, you're welcome to season with salt for extra taste.

7. Serve with your choice of rice and sides, garnish with fresh chopped parsley or coriander and enjoy!