What I have for you here is as close to an authentic balti as most people can achieve at home. Balti is more about how the curry is cooked and what it is cooked in than the actual ingredients. That said, if you like balti, you’ve got to give this one a try.
This turkey balti was actually taught to me as a chicken balti but as I had some free range turkey on hand I decided to use it instead. The flavour was awesome. In fact, I didn’t even go to the trouble to make the usual pre-cooked turkey and sauce. I just add the turkey pieces to the rest of the ingredients raw. I made this from start to finish in about 20 minutes. It’s a great after work dinner.
To vary the flavour from my other balti dishes, I also used powdered garlic and ginger instead of garlic and ginger paste. This is done in a lot of balti houses. Powders are used not so much as a substitute to fresh garlic and ginger paste but to give a different zing to the dish.
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- 800g free range turkey breast - cut into bite sized pieces
- 3 tablespoons ghee or olive oil
- 2 large onions - finely chopped
- 1 tablespoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 tablespoon garam masala
- 2 tomatoes - diced
- 1 tablespoon tomato paste
- 1 teaspoon dried fenugreek leaves
- 1 yellow capsicum - chopped roughly
- 1 red capsicum - chopped roughly
- 3 tablespoons fresh coriander
- Juice of one or two limes. - I used two
- Heat the ghee/oil in a balti pan or wok over medium high heat.
- When hot, add the chopped onions and fry until lightly browned and translucent.
- Now stir in the garlic powder, ginger powder, chilli powder, cumin, coriander powder, turmeric and garam masala.
- Stir it all up to coat the onions.
- Toss in the chopped tomatoes and tomato paste followed by the turkey pieces and capsicums and stir it all up really well.
- Fry for about three minutes and then add just enough water or chicken stock to cover.
- Allow to simmer until the turkey is cooked through.
- Just before serving, sprinkle in the dried fenugreek leaves and fresh coriander.
- Season with salt and pepper to taste and serve with rice or fresh naans.
The balti dish used in this recipe is supplied by Le Creuset. They sent it to me to use in my recipes and I highly recommend it. You can visit their online shop here.