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

Method:

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!!