Creamy chicken balti
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Skinned and boned chicken |
| 3 | tablespoons | Ghee or corn oil |
| 6 | Cloves garlic; finely sliced | |
| 8 | ounces | Onion; finely diced |
| 1 | Lime (juice of) | |
| 4 | tablespoons | Balti paste (See recipe) |
| 2 | teaspoons | Sugar; white, granulated |
| 7 | ounces | (fl) (200 ml) chicken stock; if homemade add 1 Tbsp Balti paste to your usual recipe when simmering down; for best results |
| 7 | ounces | (fl) (200 ml) double cream |
| 1 | tablespoon | Balti garam masala; see recipe |
| 2 | tablespoons | Fresh coriander leaf |
| Salt; to taste | ||
Directions
From: gholman@... (Guy Holman)
Date: Wed, 14 Aug 1996 12:02:45 GMT Heat the fat and stir-fry the garlic for a few seconds before adding the= onions. Reduce heat and cook until onions begin to brown, 5-10 mins. Add the chicken and the Balti paste to the pan, raising the heat and fry for 5 mins. Add cream, sugar and stock, a little at a time. Allow to simmer for a further 10 mins or until the chicken is done. Add the lime juice, garam masala, salt and half of the coriander, stir for a minute or so. Serve with the remaining coriander as a garnish. You can also add slices of tomato to the garnish, if you like that sort of thing. Eat straight away with naan bread and/or rice.
The above recipes can be adapted to any meat or veg, adjusting the cooking time to suit the ingredients or by using part cooked ingredients.
CHILE-HEADS DIGEST V3 #073
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .