Monday, 4 May 2015

Chicken and/or Tiger Prawn Spinach Balti

Scratch Balti (Serving Suggestion)

This is great, you can adjust the temperature according to your audience.  It has took me ages to come up with a decent "indian" curry but here it is.  Lots of fiddly stuff. Lock and load that slow cooker! Serves four - with rice and nan.  (See serving suggestion)

Balti Sauce:

Fry together in coconut oil (any left over oil? Sick it in your hair!)

  • 1 pack of Passata
  • Fresh coriander (handfuls)
  • Lazy Ginger (2 heaps on a teaspoon)
  • Lazy Garlic (2 heaps on a teaspoon)
  • Squeeze of lemon juice
  • Squeeze of tomato puree
  • Veg Stock Cube

1/2 teaspoon of the following:

  • Fennel
  • Crushed chilli
  • Cumin
  • fenugreek
  • Sugar
  • Garam Masala
The Curry:

  • Diced chicken and/or tiger prawns
  • Red Pepper
  • Green Pepper
  • White onion
  • Two handfuls of cherry tomatoes - whole
  • More chilli flakes, hot curry powder and add salt (all to taste)
  • 3 spoons of indian chutney (homemade ask for recipe)
  • Frozen spinach cubes x 5

After preparing the sauce chuck everything into the slow cooker in a non "Nigella" sexual way and cook on low for 6 hours.  Easy.

Chuck it in shamelessly

Blitz of 6 hours

To Serve:

Cook the rice, heat the nan breads and slap the curry on top.  No frills, just a "back from the pub-worthy" curry!!

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