Chicken and Spinach Balti

Chicken and Spinach Balti with Naan Bread

Naan bread

Ingredients (for 4 breads):

• 150g water at 22ºC

• 5g fresh yeast

• 250g soft white flour

• 50g plain yoghurt

• 3g good quality salt

• ½ tsp baking powder

• Sunflower oil

• Chopped fresh coriander (optional)


• Mix the water and yeast together and add half of the flour. Mix well and cover the bowl and leave to ferment in a warm place for 30 minutes.

• Stir in the yoghurt, remaining flour, salt and baking powder. Mix well to a dough and finally brush some of the sunflower oil over the dough to help prevent skinning. Cover and leave to rest for 15 minutes.

• Repeat the process of light kneading and resting once more.

• Divide the dough into equal pieces and knead each piece lightly on an oiled surface. Dust with flour and leave to rest for 5 minutes.

• Heat a wok over a moderate heat.

• Taking one piece of dough at a time, roll out into a pear shape using a little more flour if necessary. You should aim to pin the dough out to 3mm thick.

• When the wok is very hot, brush the surface of the Naan bread with some sunflower oil and sprinkle with the

coriander if desired. Place a lid on the wok and pin out the next piece of dough, leaving the first to rest briefly.

• The Naan is ready to cook when there is further evidence of fermentation beginning to start: small pockets of air

should be forming just underneath the surface of the bread.

• Place the bread carefully into the wok and cook on one side until it has slightly browned. Flip it over and apply the same cooking process for a further minute.

• When the Naan is cooked on both sides carefully remove from the wok. Keep the Naan breads wrapped in a

clean cloth in a warm oven, these should be served within 3-4 minutes of cooking.


Chicken and Spinach Balti:


For the marinade –

• 2.5cm piece fresh ginger, peeled

• 2 garlic cloves, peeled

• ¼ tsp salt

• 1 lime, juice only

• ½ tsp ground coriander

• ½ tsp chilli powder

• ½ tsp ground turmeric

• ½ tsp ground cumin

• 2 chicken breasts, cut into bite-size pieces

• 75ml double cream

For the curry –

• 1 tbsp sunflower oil

• 1 red onion, peeled and finely sliced

• 2 tomatoes, seeds removed, flesh finely


• 1 tbsp tomato purée

• Splash water

To serve –

• Small handful fresh coriander leaves,


• 100g basmati rice, rinsed and drained,

then cooked according to packet


• For the marinade, finely chop the ginger and the garlic. Sprinkle over the salt and chop a little more, then place into a bowl.

• Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.

• Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).

• For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.

• Add the chicken to the pan along with the marinade and a splash of water.

• Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.

• Add the spinach to the pan and stir until just wilted.

• Sprinkle over the coriander and serve.