Place the diced onion, chopped garlic, ginger and chilli in a pre-heated pan. Cover with a small amount of oil and lightly fry. Cover the chicken in turmeric and cumin. Place in the pan with the rest of the ingredients. Seal off the chicken, at the last minute add the fresh herbs. Cook the rice in boiling salted water as per packet instructions. Add chicken stock to the chicken, stirring ingredients well. Break open the cardamom pods and add a few seeds to the chicken. Stir in the cream and yoghurt, until thoroughly mixed. Season well, add fresh coriander and serve balti surrounded by a ring of rice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (556g)|
|Recipe Makes: 4|
|Calories from Fat: 399 (44%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 14.3g||72 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 129.5mg||40 %|
|Sodium 296.4mg||10 %|
|Potassium 770.4mg||20 %|
|Total Carbohydrate 92.5g||27 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 89.3g|
|Protein 33.6g||48 %|
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Calories per serving: 909
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