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Balti Curry

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Balti Curry

A big blend of herbs and spices with a complex flavour presenting a savoury earthyness, zesty freshness and a warm pepper heat.

To make a balti sauce, make a basic curry base by frying some onions, reducing the heat then adding Balti Curry, tomatoes and stock.  When the ingredients form a sauce, add your chosen meat and cook until tender.

Our Balti Curry also makes a very simple marinade for meat by simply adding to natural yoghurt, based your meat and refrigerate overnight. Try making skewers for the BBQ with cherry tomatoes, onions and green bell pepper.

Easy Balti Curry Recipe

  • 2 Onions
  • 4 tsp of Balti Curry
  • Vegetable oil
  • 2 Bay leaves
  • 500g (about 6) Skinless, boneless chicken thighs
  • 4 Large ripe tomatoes
  • 100g Natural yoghurt
  • ½ a bunch of fresh coriander 

Finely chop the onions and add to a pan with enough oil to lightly fry them until soft, but not coloured.

Cut the chicken into 1" chunks. Turn the pan heat down and fry the chicken until lightly golden, reduce the heat further and add the Balti Curry blend. Chop the tomatoes and add to the pan.

Bring to the boil, reduce the heat and simmer for about 15 minutes, or until the tomatoes have turned to a sauce. Reduce the heat to a gentle simmer, add the yoghurt and cook until the sauce has reduced and the chicken is tender.

If you have any fresh coriander this will finish the dish perfectly. Alternatively, a sprinkle of de-seeded finely chopped chilli pepper makes for a fiery touch.

Serve with naan bread, rice, salad and a little yoghurt.

Ingredients
Mustard, Coriander, Salt, Cumin, Fenugreek, Dill, Fennel, Cardamom, Cassia, Onion, Paprika, Chilli, Cinnamon, Ginger, Pepper, Turmeric, Wheat Flour, Spice Extracts (includes oils of Turmeric, Paprika, Coriander, Cumin, Asafoetida), Celery, Nutmeg. Our Balti Curry is produced with herbs and spices from more than one country and is blended here in the UK.

Allergy Advice
Contains known allergen Mustard, Celery and Wheat Flour. Cannot guarantee free of other allergens.

Storage
Over time the essential oils, aromatics and colour of this Balti blend will fade and the flavours change.  Though you may keep them for up to 2 years in cool, dark, dry conditions in an airtight container we suggest that they are typically best within 6 months of delivery. Please use by the BB4 date on your package. 


Any questions?
Please email info@spicewells.co.uk

Spicewell's herbs, spices, seasonings, rubs and blends are FREE of chemical flavourings, preservatives, flowing agents, anti-caking agents, bulk filler, and any other unnecessary, non-food ingredient. All products are carefully packed and labelled for your peace of mind.

Thank you for supporting our little cottage industry.