Chicken & Spinach Balti you say? I sort of have a recipe. Not so big on actually *measuring* things precisely, but the below should work!
2 chicken breasts (diced) 1 lime (or a healthy glug of bottled lime juice) 2 garlic cloves 1-2 chillies (depending on how hot they are and how hot you like your curries) 1 teaspoon (tsp) Ginger 1 tsp Cumin 1/2 tsp Coriander Pinch or two of turmeric 70-80ml natural yoghurt
Post marinate Stuff
1 Onion (finely chopped) 2-3 tomatoes (remove seeds and dice) 2 dessert spoons tomato puree 70-80ml double cream Couple handfuls of spinach (looks a lot, but it shrinks quickly on cooking)
Chop the chillies and the garlic finely, and put them in a bowl with all the other marinate stuff EXCEPT the chicken and the yoghurt. Mix around, then add the diced chicken and mix again till it's pretty well coated. Now add the yoghurt, mix again.
Cover and leave it to absorb the flavors for an hour or two (ideally, but 15-30 mins would be OK). Anyway, that's the marinating done.
Now heat a pan with some sunflower oil (couple dessert spoons should do), and throw in the chopped tomoato and onion. Fry gently for a minute or so then add everything from the bowl you did the marinating in.
Continue to fry gently until the chicken is sealed (ie outsides cooked) then add the tomato puree and a pinch of salt. You may need a wee glug of water as well.
Continue to heat gently for another five minutes or so, then add the yoghurt.
Leave to simmer for about half an hour, or until the chickens cooked.
Roughly chop the spinach, and chuck it in about 30-60 seconds before you're ready to serve. Basically you want it to just start wilting and no more so you keep the colour/texture.
In high school, Mrs. Moore. About 70 in 1970 and taught humanities. She was approx. 5' 2" and 80 lbs who commanded respect and most of all taught me how to read, enjoy, and make the classics from Plato to Joyce relevant.