Creamy Chicken Balti

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Creamy Chicken Balti Ingredients

2 lb Skinned and boned chicken	2 ts Sugar; white, granulated
3 tb Ghee or corn oil	7 oz (fl) (200 ml) chicken stock;
6 Cloves garlic; finely sliced	7 oz (fl) (200 ml) double cream
8 oz Onion; finely diced	1 tb Balti garam masala; see
1 Lime (juice of)	2 tb Fresh coriander leaf
4 tb Balti paste (See recipe)	Salt; to taste

Instructions for Creamy Chicken Balti

From: gholman@ndirect.co.uk (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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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