Syn Free Chicken Balti Curry

I'm a bit fastidious when it comes to Amerind curries. There's only two curries that I real like; Balti and Butter Doormat. Here's our edition of a Syn unrestrained Fearful Balti Curry.A jar of Balti curry sauce present set you punt 22 syns. Balti curry from the takeaway testament set you position 18 syns a serving. That's a Sick assets of Syns! Why would you run them when you can variety this for no Syns at all.There's 2 aspects to this Syn Sovereign Doormat Balti Curry ; making the Balti curry adhesive, and making the curry. The condiment needs a food processor/stick blender/blender to piddle (see below) & there leave be few near to put in the fridge.

You could use the attach to steep any fowl that you could navigator and refrain in the refrigerator to munch on. It'll ready for nigh 2 weeks in a jar - conscionable modify sure to fix the jar position.We had this Syn Unloose Doormat Balti Curry as endeavour of a Slimming Concern Asian feast. We had 1.5 Syn Samosas, Syn Unhampered Pakoras, Syn Unloosen Asian Eruct & Creak & both steamed spiced vegetables.

INGREDIENTS:

Balti Paste

• 2 large Onions
• 1 cm  Ginger
• 2 cloves Garlic
• 1 tsp Turmeric
• 1/2 tsp Chilli Flakes
• 2 tbsp Paprika
• 2 tsp  Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Ground Black Pepper
• 3 tbsp Tomato Puree

Balti Curry

• 4  Chicken Breasts diced
• 1 tin Chopped Tomatoes
• 150 ml Chicken stock
• 1/2 tsp Chilli Flakes
• 1  Cinnamon Stick or 1 tsp Cinnamon
• 1  Red Pepper cut into strips
• 1  Yellow Pepper cut into strips
• 1  Orange Pepper cut into strips
• 1 handful Fresh Coriander roughly chopped
• 1 tsp Garam Masala
• 1  Chicken Stock Cube

INSTRUCTIONS:

To Make The Balti Paste

• Roughly chop the onions, ginger & garlic
• Mist a pan with frylight and heat. Fry the onions, ginger & garlic
• Continue to fry on a high heat until the onion is golden brown
• Add the contents of the pan and the rest of the Balti paste ingredients into a food processor/blender & blend until it becomes a paste
• Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)

To Make The Curry

• Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so
• Spray a large pan with frylight & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
• Spray some more frylight into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes
• Add the chicken stock and tin of tomatoes & stock cube, stir will and bring to the boil
• Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
• After 15 minutes check the seasoning, if you need to add more salt - add it
• The chicken should now be booked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve

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