Balti Style Chicken Curry

Dish prompted by some cheap vegetables from the local Co-op. Washed and diced leek and carrot, cooked with yellow split peas, which formed the basis of the curry sauce.

Mashed and blended, I added the curry powder (Madras), plus some turmeric, and tomato passata. Then I added a handful of raisins, a red and green chilli (deseeded), diced root ginger, chicken and vegetable stock, some fish sauce (Nam Pla). And finally the chicken slices from two chicken thighs.

Allowed to simmer for an hour. Served with long grain rice (or basmati, if you prefer), cooked for two minutes in boiling water before being shocked by cold water, and then another eight minutes of cooking. Served with lime pickle. Drizzle some lime juice on the rice before serving. Excellent!