A spicy curry blend, Balti takes on many meanings other than a region. Historically an area of northern Pakistan, a Balti Curry can simply be that it’s prepared in a wok-style pan. The term is also used to refer to a dish thought to originate in Birmingham, England, where there was a large influx of Pakistanis in the ’80’s. It’s available through Penzey’s Spices. If you prefer a less spicy curry, you may substitute Maharajah Curry (which will change the dish’s color to a creamy yellow.) Either way, you’ll have a simple, satisfying one dish meal. You may also substitute tofu for a vegetarian alternative.
1 T canola oil
1 inch cube fresh ginger, peeled and minced
1 tsp chili powder
2 boneless chicken breasts, cubed (or one package tofu)
4 tsp Balti Seasoning, or Maharajah Curry for less spicy option
1/2 cup dry white wine
1 1/2 cups plain low-fat yogurt
1 T half and half
1 T butter
Blend ginger and chili with a little oil to make a paste.
In a wok, add oil and ginger-chili paste and stir together over medium heat. Add chicken and curry. Cook until chicken is still pink in the middle. Add wine, stirring to scrape up any browned bits of meat. Add butter and continue to cook chicken until no pink remains, stirring occasionally. Remove from heat; add yogurt and half and half.
Serve over brown rice with steamed broccoli.
Note: the longest part of this recipe to prepare is the rice. Brown rice must steam for an hour; white rice is approximately 40 minutes. I think the nutty texture of the brown is worth an extra twenty minutes, but just be prepared.
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