Turkey balti



500g turkey diced
1tsp ground cinnamon
½ tsp chilli flakes
150ml chicken Stock
1 x 400g tin chopped tomatoes
1 chicken stock cube
1 red pepper deseeded and cut into strips
1 yellow pepper deseeded and cut into strips
1 orange pepper deseeded and cut into strips
1 tsp garam masala
Balti paste Oil
2 large onion roughly chopped
1cm piece root ginger peeled and chopped
2 garlic cloves roughly chopped
1 tsp ground turmeric
½ tsp dried chilli flakes
2 tbsp smoked paprika
2tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp salt
½ tsp ground black pepper
3 tbsp tomato puree

Make balti paste first. Add the onions, garlic and ginger to a pan with a little oil and fry for few minutes until onion golden brown.

Transfer to blender and add the remaining paste ingredients and blitz until a paste. Put in bowl and leave to cool down.

Place the turkey in a bowl and add 4 tablespoons of the balti paste and mix well. Place in fridge and allow to marinade for at least an hour.

Place large saucepan on medium heat and add a little oil. Add the cinnamon and chilli flakes and cook for 2 minutes. If needed add a little more oil then add 4 tablespoons of the balti paste and cook for a further 2 minutes. Then add the stock, tinned tomatoes and stock cube. Stir well and bring to the boil. Turn heat down and add the marinated turkey and cook for 15 minutes. Check turkey cooked then add the garam masala and cook for another 3 minutes.

Served with rice of your choice and a sprinkle of fresh coriander.


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