Chicken Balti

A Balti refers to both a vibrant curry and the shallow wok-like pan in which it’s traditionally prepared and served. In this version, chicken breasts are marinated in a yogurt-based sauce that keeps them tender and juicy, infused with curry powder, ginger, garlic and lime juice for a fragrant and comforting dish. While Balti or madras curry powder is typically used in this dish, feel free to use whatever style of sweet or hot curry powder on hand. It all comes together quickly in the colorful enameled cast iron Le Creuset Balti Dish that transitions seamlessly from stovetop to table. Perfect for busy weeknights or casual dinner parties, this recipe is a delicious, crowd-pleasing favorite.

1 tablespoon fresh ginger, peeled and julienne

3 garlic cloves, minced or grated

1/2 lime, juiced

1 teaspoon salt

2 tablespoons curry powder, such as Balti or madras

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1/4 cup plain full-fat Greek yogurt

2 large chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces

1 tablespoon canola or vegetable oil

1/2 red onion, diced

3 Roma tomatoes, seeds removed and diced

2 tablespoons tomato paste

Splash of chicken stock

Splash of heavy cream

3 ounces (about 3 cups) baby spinach

Cooked basmati or jasmine rice

Place the ginger, garlic, lime juice, salt, curry powder, cinnamon, paprika and yogurt in a medium mixing bowl, and stir to combine. Add the chicken pieces and stir to coat the chicken with the marinade. Marinate for at least 10-15 minutes, or up to an hour covered in the fridge.

Heat oil in a Balti Dish set over medium heat. When the oil is hot, add the onion and cook until starting to brown, about 3-5 minutes. Add the tomatoes and tomato paste and stir to combine. Cook until tomatoes just start to soften, about 1 minute. Add the chicken and the marinade to the pan. Cook, stirring often, until the liquid has slightly reduced, about 5-10 minutes. Add a splash of chicken stock and heavy cream to the pan and stir to combine to create a thick, creamy sauce.

Turn off heat and add the spinach to the pan, a handful at a time. Stir until the spinach is wilted. Season to taste with additional salt if needed. Serve the curry over rice.