Chicken Balti

Cooking Time
60 Minutes

Portions
10

Ingredients

Increase Portion Size

• g Chicken breasts, cut into strips
• g Balti curry paste
•   tbsp Oil
• g Fresh corriander
• g Onions, sliced
• g MAGGI® Rich and rustic tomato sauce
• g MAGGI® Coconut milk powder mix
• ml Warm water
• ml Natural yoghurt
• g Small red chilli, finely chopped

• 1

  Step 1

  Coat the chicken strips in curry paste and place in a resealable plastic bag. Marinade overnight if possible, or for at least half an hour.
• 2

  Step 2

  Heat the oil in a large pan over a medium heat. Add the marinaded chicken strips and stir to prevent sticking. When sealed, add the coriander, onions and tomato sauce. Reduce heat to low and simmer until the chicken is almost cooked and the onions have softened.
• 3

  Step 3

  Prepare the coconut milk by whisking the coconut milkl powder into the warm water until combined. Add to the chicken curry along with the natural yoghurt. Stir and bring back to a simmer. Taste to check the spiciness of the dish and, if desired, add chilli. Serve immediately.

Ingredients

• 6 g Chicken breasts, cut into strips
• 150 g Balti curry paste
• 2 tbsp Oil
• 20 g Fresh corriander
• 2 g Onions, sliced
• 800 g MAGGI® Rich and rustic tomato sauce
• 20 g MAGGI® Coconut milk powder mix
• 80 ml Warm water
• 150 ml Natural yoghurt
• 1 g Small red chilli, finely chopped