Balti curries from the northern Pakistan are easy-to-make one-dish meals. Choose a combination of meat and vegetables and use Balti curry paste for spice and flavour. Serve with pulses or basmati rice.

SERVES 4

1 onion, chopped
4 tablespoons vegetable oil
110 g | 4 oz new potatoes, cut into 1cm | ½ dice
2 small green pepper, deseeded and cut into 2cm| ¾ dice
1 x 400 g | 14 oz can of chopped tomatoes
450 | 1 lb boned and skinned chicken breast, cut into bite-sized pieces
salt and freshly ground pepper
4 tablespoons Balti curry paste
2 tablespoons water

To garnish
2 tablespoons chopped fresh coriander
4 tablespoons Greek yoghurt

1. Fry the onion in half the oil for about 10 minutes until starting to soften.
2. Add the potatoes and green peppers and fry until lightly browned.
3. Place the vegetables in a saucepan. Add the tomatoes with their juice and simmer for 10 minutes.
4. Season the chicken with salt and pepper and brown lightly in the remaining oil.
5. Stir in the Balti paste and cook for 30 seconds. Add the water, then add the chicken paste to the vegetables.
6. Simmer for about 15 minutes until the chicken and vegetables are cooked through.
7. Serve garnished with the coriander and yoghurt.

WINE: Spicy white or beer

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]