Fiery Chicken Balti By Kishor Paw - cooking recipe

Ingredients

1 tablespoon butter
2 tablespoons sunflower oil
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon garlic, finely chopped
3 medium onions, peeled and finely chopped
1 teaspoon fresh gingerroot, finely chopped
1 plump green chili pepper, deseeded and finely chopped
500 ml passata (sieved tomatoes, 17 oz.)
900 g boneless skinless chicken breasts, cut into large cubes (2 lb.)
1/2 teaspoon hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper, coarsely ground
1 tablespoon fresh lemon juice
100 ml just-boiled water (7 tablespoons)
1 tablespoon tomato puree
fresh coriander, to garnish

Preparation

Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds.
Add the onions and cook until golden brown, stirring regularly.
Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring.
Stir in the tomatoes and cook until the oil separates from the onions.
Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides.
Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
Stir in the lemon juice then add the water and tomato puree.
Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the center of a preheated oven at 350F/180C/Gas 4 for 45 minutes.
Garnish with lots of fresh coriander.