Hi, Ray here again.
The weekend is here and so it is curry recipe testing time again. This weekend one of the curry tasters had requested a balti curry. So I quickly looked at the balti curry recipes and chose the chicken and tomato balti curry recipe to try.
I picked up the chicken, tomatoes and fresh coriander (cilantro) whilst out shopping and everything was at hand when the time came for cooking late on Sunday afternoon.
The one thing that I really liked about this recipe is that it is so easy to prepare the ingredients as well as cooking them. I was quite surprised that there was no onion in the recipe. This is the first curry that I’ve seen for ages that does not contain onion.
The total cooking tome for the curry is less than 30 minutes and I waited until the curry tasters had arrived before flicking on the power switch and starting to create this weekend’s yummy curry.
It was all very easy and there were no real dramas apart from the curry sauce being too runny. The original recipe called for 2/3 of a cup of cold water to be added. But this was far too much liquid. The tomatoes and chicken released lots of liquid into the curry. I adjusted the recipe so that only 1/3 of a cup of water is added and then more can be added later, if needed. I turned the heat up high in order to try and reduce the balti curry. This worked to a certain extent but there was still a lot of liquid. I used a slotted spoon to serve up the curry so most of the liquid was left behind (a nice cup of soup for me tomorrow).
Within 30 minutes of starting the cooking, I served up the Chicken and Tomato Balti Curry on basmati rice.
And the curry was very popular. The chicken was well cooked and this was a simple, but tasty, curry. The curry received a taste score of 8/10 with a spice/heat level of “Medium”.
I think the curry would have been a lot better with a thicker sauce so the adjusted recipe should give a better result than this time.