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This recipe was inspired by a recipe from a Birmingham 'balti triangle' restaurant but changed to produce a single portion with some ingredient and cooking style changes. Jeera is cumin and the recipe contains black and white seeds as well as ground cumin. An excellent and recommended MEDIUM balti curry.

Preparation

• Chop the onion.
• Grate the ginger.
• Crush the garlic.
• Unless using powdered cardamom, de-seed sufficient cardamom pods and crush the seeds to a powder in a pestle and mortar.
• Chop the fresh tomato.
• Dilute the tomato purée with 2 - 3 tspn of water.
• Chop the fresh coriander.

Cooking - 8½ min

1. Heat the oil in a wok (or similar) and fry the onion, stirring regularly, for 2 min.
2. Add the ginger and garlic and cook, stirring, for 30 seconds.
3. Add the black cumin seeds, white cumin seeds, c41 balti spice mix, ground cardamom, cardamom powder and chilli powder and cook, stirring, for 30 seconds.
4. Add the fresh tomato and tomato purée and cook, stirring for 30 seconds.
5. Add the c41 balti pre-cooked chicken, 150 ml of c41 balti base sauce and salt and cook, stirring regularly, for 3 min, adding c41 balti base sauce as needed to maintain the desired sauce consistency.
6. Stir in the freshly chopped coriander and cook, stirring regularly, for 1 min.

Serving

1. Serve with naan or rice and garnish with a little freshly chopped coriander.

Notes

(1) If black cumin seeds are unavailable use white instead.
(2) Dilute the c41 balti base sauce with 100 ml of water and warm before use.

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The main ingredients
Enlarge image

The finished meal