Main content

6. Curry Hotspots

Shruti visits the UK's curry hotspots - from London's Brick Lane to Birmingham's Balti Triangle.

Head to the programme website to find the recipe for a classic chicken balti from Shababs, which is quicker to prepare than you might think.

Available now

12 minutes

More episodes

Previous

5. More About Spice

Next

7. Curry and Culture

See all episodes from Mission Curry

Shababs' Chicken Balti

  • Serves: 1 
  • Prep time: 15 min 
  • Cook time: 25-30 min 
Ingredients 
  • 1 tbsp vegetable oil 
  • 250g raw breast chicken, diced 
  • 1 garlic clove, chopped 
  • ½ small onion, diced 
  • ¼ green pepper, diced 
  • ½ tomato 
  • ½ tsp salt 
  • ½ tsp turmeric powder 
  • ½ tsp paprika 
  • ¼ tsp chilli powder
  • ½ tsp cumin powder 
  • ½ tsp dried fenugreek leaves 
  • ¼ tsp coriander powder 
  • ¼ tsp garam masala 
  • Chopped green chillies to taste 
  • Chopped coriander to garnish 
For the sauce: 
  • 2 tbsp vegetable oil 
  • 1 medium onion, peeled and chopped 
  • 1½ tbsp ginger and garlic paste 
  • ½ tsp salt 
  • 2 cardamom pods, split open 
  • 1 black cardamom pod, split open 
  • 2 cm piece cinnamon stick 
  • 2 cloves 
  • 1 bay leaf 
  • ½ tsp turmeric 
  • ½ tbsp paprika 
  • ½ tsp chilli powder 
  • 100g tinned plum tomatoes 
  • ½ tbsp tomato purée 
  • 250ml water 
Method 1. For the sauce, heat oil in a pan on medium-high heat. 2. Add the whole spices, onions, ginger and garlic paste and salt. 3. Cook for 5-10 minutes, stirring frequently to prevent burning. 4. Cover and turn down the heat to low to achieve a gentle simmer. Leave to cook for 15 minutes. 5. Add the turmeric, paprika and chilli powder. Turn the heat back up to medium and cook for a further couple of minutes, stirring frequently. 6. Add the tomato purée, the tinned plum tomatoes and water. Mix everything together and cover. 7. Leave to cook on low heat for at least an hour, stirring every half hour. The longer it's cooked, the better the flavour. 8. Remove from the heat and blend (including the whole spices) until very smooth. There may be some tiny dark specks in the sauce from the spices - it's fine to leave them in or sieve them out if preferred. 9. Return to a low heat and cook for a further 15 minutes uncovered. 10. For the curry, heat oil in a balti bowl, add the onions, green peppers, garlic and stir on a high flame. 11. Add the tomatoes. 12. Add turmeric, paprika, chilli powder and stir. 13. Add the sauce. 14. Add ground cumin, dried fenugreek, garam masala and ground coriander and stir. 15. Add chopped green chillies (optional). 16. Garnish with fresh coriander.