This recipe is an amalgamation of a Chicken & Prawn Balti and a Vindaloo sauce. It came about when my girlfriend created a wonderful Chicken and Prawn balti and I spent the afternoon making a Vindaloo. IT seemed the two curries tasted fantastic combined.
So if you like a balti with the tomatoee and hot zing of a Vindaloo then this is definately worth a try. It's a regular favourite at home!
It comes in two parts:
1. Vindaloo sauce
2. Balti
The Vindaloo sauce can be made in advance and can be kept in the fridge for about a week or two. The flavours actual deepen over time too!
Chicken and Prawn Baltiloo
Ingredients:
2 chicken breasts cut into 2cm cubes
175g of raw prawns
5-6 table spoons of Vindaloo sauce (see recipe below this one)
2 tablespoons of Ghee
1 large onion, chopped
2 cloves of garlic, chopped
2 green chillis, finely chopped
1 teaspoon of balti spice mix (click here for recipe)
1 teaspoon of turmeric
1 green pepper, sliced
Puinch of Garam Masala
1 tablespoon of chopped fresh corriander
100ml of water or, if preffered, chicken stock
Making the curry
Heat the ghee in a wok or large saucepan and cook the onions until they brown slightly then add the garlic.
Add the chicken, green chillis, balti spice mix and turmeric and stir fry for about ten minutes.
Add the Vindaloo sauce and stir in.
Add the green pepper, water/stock and simmer for 15 minutes until the chicken is cooked properly.
When ready to server sprinkle with a pinch of Garam Masala and the chopped fresh corriander.
This dish is great served with a dollop of natural yoghurt and naan bread. You can have rice also but thats down to you.
ENJOY!
Vindaloo Sauce
This is not a standard Vindaloo sauce and I imagine the purists out there will shoot it down but it's an interpritation that goes exceptionally well with the rest of the dish.
Ingredients:
2 Red onions, chopped
1 inch cube of Fresh Ginger, grated
4 Garlic cloves, chopped
2-3 Red Chillis (up to you how many or the type but 2-3 usually does the trick for me), chopped
1 teaspoon ground Cumin
2 teaspoon ground Corriander
Half teaspoon of Turmeric
1 teaspoon of Garam Masala (prefereably home made but bought is ok)
5 Cardoman pods
2 Bay Leaves
4 Curry leaves
2 tablespons of Tomato puree
400g Passata/tomate pulp
Half a lemon
Vegetable Oil
Making the Sauce
Fry the onions in a little oil. When turning slightly brown add the garlic, ginger and chillis. Carry on frying for a minute or two.
Add all the spices and cook gentle for a few minutes to release the flavours.
Now add the puree and passata. Add half a pint of water and simmer for 40 minutes.
Now remove all 5 of the Cardoman pods and the 2 bay leaves. It'll be tricky to find the cardoman pods but make sure you get them all out.
Now leave the sauce to cool slightly then put in a blender and blitz into a think sauce. Squeeze in the lemon juice and thats the sauce made! As mentioned earlier you can put this sauce in a sealed container in the fridge for about a week or two.