This deliciously sweet chicken balti makes for a perfect supper.
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2 tbsp olive oil
2 onions, peeled and diced
1 garlic clove, crushed
3 tbsp good quality Balti paste
4 chicken breasts, diced
300g mushrooms, sliced
400ml chicken stock (use 2 stock cubes)
2 whole Bounty bars
100g fresh baby spinach 100ml single cream
Freshly ground salt and pepper to taste
1-2tbsp cornflour
- Heat the oil in a heavy-based saucepan on the boiling plate or induction hob. Sauté onion until softened, stirring constantly. Add the garlic and Balti paste and cook for 1 minute.
- Stir in the chicken to coat with the paste and fry gently for 4-5 minutes to seal, stirring constantly. Add the mushrooms and cook for a further 3 minutes until beginning to soften and coated with spices.
- Pour in the chicken stock, bring to the boil and then simmer for 10 minutes until chicken and vegetables are soft and cooked through. Add the Bounty bars to the curry and stir well to allow them to melt and combine with the sauce. Stir in the spinach and simmer for a further 3 minutes, until spinach has wilted.
- To finish, stir in the cream, check seasoning and serve. If you prefer a thicker sauce – mix 1-2 tablespoons cornflour with a little water, stir into the sauce and heat until thickened.
