How to make Chiman’s Balti Chicken Spice Blend in a thermal cooker – Mild.
This can be cooked in a Thermal Cooker if you have one using the instructions below.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- Chiman’s Balti Chicken Spice Blend
- 1kg chicken joints, skinned
- 4 tbsps vegetable oil or ghee
- l large red onion, coarsely chopped
- 3 cloves garlic, crushed
- 1 tin of chopped tomatoes
- Fresh coriander to garnish
- Cut chicken into 4 pieces
- In the inner pot, heat the oil over medium heat.
- Add onions and fry until golden brown.
- Add garlic and stir for 30 seconds.
- Stir in the spices and fry for 30 seconds.
- Add chicken, adjust heat to medium high, and fry until it changes colour (5-6 minutes), turning frequently.
- Add tomatoes; stir, mix well and bring to the boil.
- Turn down the heat and simmer for 5 minutes.
- Put the inner pot into the insulated outer container and shut the lid,
- Cook without power for a minimum of 1 hour.
- Serve garnished with fresh coriander.
For a delicious meal, serve with Chiman’s Bombay Potatoes, basmati rice, naan bread and a green salad
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to
chilli powder, coriander, cumin, garam masala, ginger, sea salt, turmeric