About this recipe:Chicken curry stir-fry in balti pot, or flat-bottomed wok, with peppers and onion. Goes well with naan. I find it easier to prepare the curry sauce first and allow it to cook slowly on low heat while I prepare the remaining ingredients & begin the stir-fry, so I've organised the recipe into two parts.
For the Curry Sauce: Heat the oil in a heavy pan. Add onion and stir for 2-3min on high heat. Add ginger, garlic and green chilli. Turn heat onto low. Cook for 15 minutes, occasionally stirring to avoid browning/burning.
Add turmeric, cumin and coriander and cook further for 5 minutes.
Take off the heat to cool. Pour 125ml cold water in a blender. Add sauce from the pan, blend till very smooth. Stir in tomato puree.
Pour the mixture back into the pan. As you prepare the rest of the balti ingredients, stir occasionally for approximately 30 minutes over very low heat. Sauce should darken in colour to orange-brown.
For the balti: Heat 1 tablespoon of the oil in a wok or balti pan over high heat. Add the peppers and stir fry until edges slightly browned. Remove the peppers from the wok and set aside.
Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. Stir fry the chicken in batches to avoid stewing.
Turn heat down to medium. Add the remaining oil to the wok. Add the chopped onion, chillies and cumin seeds. Stir fry until the onion is translucent. Do not allow to brown. Add the paprika, turmeric and cinnamon. Stir fry for 30 seconds.
Return the chicken pieces to the wok. Mix in the curry sauce from the other pan. Add tomato puree and salt.
Bring to a simmer, then turn heat to low and cook for 30 minutes or until the chicken is cooked. (Approximately 15 min in, stir in the peppers and garam masala.) Sprinkle (hot) water if the sauce is becoming too thick.
Optional: Garnish with chopped fresh coriander before serving.