Chicken and Mushroom Balti

Balti Paste

• 280 g fresh coriander, leaves and stalks, cut in pieces
• 2 fresh red chillies, halved, deseeded
• 15 garlic cloves
• 40 g fresh root ginger, peeled, cut in round slices (2 mm)
• 150 g onions, quartered
• 60 g vegetable oil
  of 60 g ghee
• 3 Tbsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 120 g tinned chopped tomatoes
• 1 ½ tsp fine sea salt
• ½ tsp sugar
• 2 tsp garam masala
• 120 g water

Curry

• 1 Tbsp vegetable oil, for frying
• 1 Tbsp cumin seeds
• ½ chicken stock cube (for 0.5 l), crumbled, to taste
  of ½ tsp chicken stock paste, homemade
• 150 g water, hot
• 500 g chicken breasts, skinless, sliced (2 cm)
• 50 g onions, sliced (1 cm)
• 70 g red peppers, diced (2 cm)
• 1 - 2 fresh green chillies, sliced (1 cm), to taste
• 200 g button mushrooms, sliced (5 mm)
• 1 tsp lemon juice, or to taste