Cooking a Balti (alternative version)

The following recipe is an alterntive to my original. It is based on a recipe by Brian Partridge which I've modified to my own tastes. I'd be interested to know which you prefer.



Brian's Balti

Brett's Original Balti is here

Serves 2


Stage 1
Add 2-3 tbl of oil to a hot wok and when slightly smoking, add the chicken and stir fry.
A minute later, add 3/4 of the chopped onion, 2 tbl of the stock, 1 tsp salt and 2 tsp of the curry powder.
Simmer for 10 minutes until the onions are soft and the chicken is cooked and golden brown. Drain the chicken, keeping the oil and reserve.

Stage 2
Curry sauce

Add the oil from the previous step to a hot wok.
Fry the remaining onion with the grated garlic and ginger. Add 1 tsp
of the curry powder and cook for 2 minutes taking care not to overcook. Stir in the rest of the stock. Cool, liquidise and return to the wok. Stir in 2 tsp of tomato puree and simmer for 5 minutes to give the consistency of thick soup. Reserve.

Stage 3
The Balti

Arrange all the ingredients near to the cooker as the process requires almost constant
attention once started.
Heat 2 -3 tablespoons of cooking oil to a hot wok.
At half minute intervals add, in that order, the Stage 3 ingredients listed above and stir fry taking care that they do not burn. Cook for 2 minutes. Add the chicken and curry sauce and simmer until heated through.
Add the fresh coriander and quartered tomatoes and cook until the tomatoes start to
If necessary tip the pan and spoon off any excess oil.
Heat to bubbling point and serve immediately in warmed karahis or bowls.

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