Many of you may know but the Balti is believed to have evolved in Birmingham in the 1970's so what better dish to enjoy when visiting the city. There are so many balti houses in Birmingham.
I decided to cook my own balti today, this is the first time i've ever made a curry. I thought it was going to be the hardest thing ever but I did it and it tasted so good. Heres the recipe I followed below. We got some naan bread and poppadoms and had a right feast it was soo good.
Heres a great feature over on the Travelodge blog about foods from Birmingham
chicken thighs x4 boned and skinned
cooking oil spray
1 medium onion sliced
1 red pepper and 1 yellow pepper, thin slices
1 tablespoon of cornflower
150g fat free natural yogurt
1 tablespoon of curry powder ( mild or medium)
2 garlic cloves ( thin slices)
227g chopped tomatos
fine chopped coriander
sea salt and black pepper
- spray a large frying pan with low fat cooking oil spray and bring pan to a medium heat, once the oil spray has dissolved add onions to the pan and cook for about 5 minutes until the onions are soft and browned off.
- whilst you are cooking the onions start to trim the fat off the chicken thighs and cut into desired portions, I like my chicken in smaller pieces. Season as desired.
- Add the chicken and peppers to the pan with the onion and cook for about 3 minutes.
- In a bowl mix together the cornflower and 2 tablespoons of water, add the yogurt to the bowl and mix together.
-sprinkle curry powder over the chicken and vegetables, add the garlic and cook for around 1 minute.
- pour the tomatoes and yogurt mixture to the pan, also 150g of water and then the coriander.
-Bring to a simmer and cook for 25- 30 minutes. The chicken should be cooked through and tender and the sauce should be thick.
I followed this recipe from: bbc good food
* I was gifted a voucher to pay for the ingredients for this post, I have not been paid for this feature.