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Chicken and Vegetable Balti
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Chicken and Vegetable Balti
After all that rich festive food, revive your tastebuds with a spicy curry. Serve this hearty recipe on a bed of steamed rice to soak up the wonderful juices.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
-
Total time:
35 minutes
Serves: 4
Ingredients
- 500g fresh chicken breast fillets
- 1 tbsp sunflower oil
- 540g jar Patak's Balti Sauce
- 410g can Waitrose Chick Peas, drained and rinsed
- 300g pack Waitrose Cauliflower & Broccoli Florets, cut into bite-sized pieces
- ½ pack fresh coriander, roughly chopped
- Waitrose Natural Bio Fat Free Yogurt
Method
- Cut the chicken into 2cm chunks. Heat the oil in a large pan, add the chicken and fry for about 5 minutes, stirring occasionally, until lightly coloured.
- Pour in the sauce, then half-fill the jar with cold water and add to the pan. Bring to the boil, cover and simmer for 5 minutes, then stir in the chick peas and vegetables and return to the boil.
- Cover again and simmer for a further 12-15 minutes until the chicken is thoroughly cooked, when the juices run clear and there is no pink meat, and the vegetables are tender. Sprinkle with coriander and serve on a bed of steamed rice with the yogurt spooned over.
Cook's tips
This is a great recipe for using up leftover turkey. Simmer the sauce until the vegetables are tender, then add diced turkey and heat through until piping hot.
Comments
This recipe was first published in November 2003.
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