C41 Balti Chicken Madras

This was inspired by a Birmingham 'balti triangle' restaurant recipe but changed to produce a single portion with some ingredient and cooking style changes. A very tasty medium/hot balti curry.

Ingredients

For 1	Continued...
2 tbspn oil	3 tbspn chopped tomato
1 tspn ginger (grated)	1 tspn tomato purée
1 tspn garlic (crushed)	50 gm red pepper
1 tspn c41 balti spice mix	½ tspn green chilli (chopped)
1 tspn tandoori masala (see note 1)	1 portion c41 balti pre-cooked chicken
½ tspn chilli powder	¼ tspn salt
½ tspn ground cumin	200 ml c41 balti base sauce (see note 2)
¼ tspn cardamom powder

Preparation

Unless using cardamom powder, de-seed sufficient cardamom pods and crush seeds to a powder in a pestle and mortar.
De-seed and chop the red pepper.
De-seed and chop the green chilli.

Cooking - 5 min

Heat the oil in a wok (or similar) and cook the ginger and garlic, stirring, for 30 seconds.
Stir in the c41 balti spice mix, tandoori masala, chilli powder, ground cumin and cardamom powder and cook, stirring, for 30 seconds.
Add the chopped tomato, tomato purée, red pepper and green chilli and cook, stirring for 1 min.
Add the c41 balti pre-cooked chicken, salt and 150 ml of c41 balti base sauce and cook, stirring regularly, for 3 min, adding c41 balti base sauce as needed to maintain the desired sauce consistency.

Serving

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

Notes

(1) Tandoori Masala spice mix can be purchased at some supermarkets and any Asian outlet (note that this does contain some red food colouring).
(2) Dilute the c41 balti base sauce with 100 ml of water and warm before use.

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