Chicken balti

1. 1

   For the marinade, finely chop or grate the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl.

2. 2

   Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.

3. 3

   Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).

4. 4

   For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.

5. 5

   Add the chicken to the pan along with the marinade and a splash of water.

6. 6

   Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.

7. 7

   Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander.

8. 8

   To serve, drain the rice and divide between two plates. Top with the curry.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.