Chicken balti

A delicious and hearty chicken curry that's not too spicy

Serves: 8
Prep 15 mins plus refrigeration
Cook: 30 mins

8 boneless, skinless chicken breasts
2tbsp vegetable oil
1 onion, thinly sliced
283g (10oz) balti curry paste
500g (17.5oz) sweet potatoes, peeled and cut into cubes
410g (14.5oz) chick peas, drained and rinsed
300g (10.5oz) green beans, halved
250g (8.8oz) cherry tomatoes
Salt and freshly ground black pepper

1. Heat the oil in a large pan; add the onion and fry for about 7-8 mins, until lightly browned. Add the chicken and cook for 3-4 mins.
2. Stir in the curry paste until the chicken is thoroughly coated. Add 750ml hot water from the kettle and return to the boil. Stir and reduce the heat, cover the pan and allow to simmer for 10 mins.
3. Add the sweet potatoes, chickpeas and green beans and simmer for a further 15 mins. Add the tomatoes and cook for 4-6 mins or until the tomatoes are just bursting and the chicken is thoroughly cooked. Serve alongside rice and naan bread.

www.greatbritishchicken.co.uk

Where to next?
Carribean chicken curry
Chicken tikka byriani
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