Using a tall jug add tom purée, yogurt, garam masala,chilli powder,garlic pulp,mango chutney,salt and sugar. Using a hand blender mix into a paste. Heat the oil in a large sauce pan and add balti paste ( scrape sides clean with a spatula to avoid any waste!) use same jug to measure water and add as much as you require to make the consistency you like. Add chicken breasts and mix in well, cover and leave to cook for 20 mins stirring occasionally. Add chillies and coriander ( saving a little to garnish) , mix in and cook for a further 5 mins.
Serve with basmati rice and naan bread, adding cream (optional) and coriander to garnish.
Makes quite a hot curry dish so if you prefer it milder use milder chilli powder and less of and less fresh chillies.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1135 (100%)|
|Amt Per Serving||% DV|
|Total Fat 126.1g||168 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 73.8g|
|Polyunsanturated Fat 36.7g|
|Cholesterol 0.3mg||0 %|
|Sodium 20.8mg||1 %|
|Potassium 144.5mg||4 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4g|
|Protein 1.3g||2 %|
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Calories per serving: 1136
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