A lighter version of the Indian takeaway classic, chicken balti, this tomato-based curry is packed with extra spinach and peppers
Prep:25 mins
Serves 4
450g skinless, boneless chicken breast, cut into bite-sized pieces1 tbsp lime juice1 tsp paprika¼ tsp hot chilli powder1½ tbsp sunflower or groundnut oil1 cinnamon stick3 cardamom pods, split1 small to medium green chilli½ tsp cumin seed1 medium onion, coarsely grated2 garlic cloves, very finely chopped2½ cm-piece ginger, grated½ tsp turmeric1 tsp ground cumin1 tsp ground coriander1 tsp garam masala250ml organic passata1 red pepper, deseeded, cut into small chunks1 medium tomato, chopped85g baby spinach leaveshandful fresh coriander, choppedchapatis or basmati rice, to serve (optional)
STEP 1Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.STEP 2Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.STEP 3Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.
