Balti Chicken

Serves: 4
Prep time: 15mins
Cooking Time: 15mins

3 tbsp vegetable oil
1 onion, chopped finely
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 tsp tumeric
½ x 1 tsp chilli powder
1 garlic clove, crushed
1 courgette sliced
230g can chopped tomatoes
1 tsp sugar
4 tbsp water
500g boneless, skinless chicken breasts cut into small pieces
1 tsp cornflour
142ml carton of soured cream
50g creamed coconut, chopped
salt and freshly ground black pepper


Heat 1 tbsp of the oil in a large pan and fry the onion until soft. Stir in the spices and garlic and cook for 1 minute.

Add the courgette, tomatoes, sugar and water. Bring to the boil and simmer for 10 minutes.

While the sauce is cooking, heat the remaining oil in a wok or large frying pan and stir fry the chicken in batches until golden brown.

Remove the chicken from the pan and add it to the curry sauce.

Stir the cornflour into the soured cream and add it to the curry sauce, along with the creamed coconut. Stir until the sauce is boiling and the creamed coconut has dissolved. Season to taste and serve at once.