Page 30 - Oundle Life March 2025

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SWEET CHICKEN BALTI
This deliciously sweet chicken balti makes for a
perfect supper.
INGREDIENTS
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
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.
3. 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.
4. 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.
METHOD
1. 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.
2. Stir in the chicken to coat with the paste and
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Recipe from:
Aga Living
www.agaliving.com