Curry Birmingham Balti

🍳 Prepare the base Heat the vegetable oil (2 tablespoons) in a balti pan (or a large frying pan) over medium heat. Add the onion (1 large) and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another 2 minutes, until fragrant.

🍗 Cook the meat Add the diced chicken (or lamb, beef) to the pan and cook for 5-7 minutes, browning the meat on all sides.

🌶️ Add the spices Stir in the Balti spice mix (cumin, coriander, turmeric, paprika, cinnamon, garam masala (1 tsp), and chilli powder (½-1 tsp)). Add a splash of water to create a paste, and cook for 2-3 minutes, allowing the spices to infuse the meat.

🍅 Add tomatoes (2 large) and simmer Stir in the chopped tomatoes (2 large), tomato purée (1 tbsp), and the red bell pepper (1). Add a little water if the sauce is too thick. Bring the mixture to a simmer and cook for 10-15 minutes on low heat until the meat is cooked through and the sauce thickens.

🧂 Season and garnish Taste and adjust the seasoning with salt as needed. Once the curry is ready, garnish with freshly chopped coriander.