Balti Chicken and Peppers

cook 20 mins
  • 2 tablespoons vegetable oil
  • 400 g (13 oz) skinless chicken breast fillets, diced
  • 1 onion, sliced
  • 2 garlic cloves, chopped
  • 1 tablespoon finely grated fresh root ginger
  • 1 tablespoon ground coriander
  • 1 teaspoon ground fenugreek
  • 1 teaspoon garam masala
  • 1 red pepper, cored, deseeded and sliced
  • 1 green pepper, cored, deseeded and sliced
  • 5 tomatoes, chopped
  • 50 ml (2 fl oz) double cream
  • 2 tablespoons lemon juice
  • handful of chopped fresh coriander, to garnish
  • chapattis, to serve
  • Heat the oil in a wok or balti dish. Add the chicken and cook for 5 minutes until golden all over, then remove from the pan and set aside. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute, then add the spices and stir around the pan.
  • Add the peppers and stir until well coated. Stir in the tomatoes and chicken and cook for a further 5–7 minutes until the chicken is cooked through. Add the cream and lemon juice and season to taste. Sprinkle with the coriander and serve with some warm chapattis.
Like This? Try These
More on Food