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Wednesday, December 12, 2012,2:18 AM by
V.Chitralekha

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BALTI CHICKEN IN THICK CREAMY COCONUT SAUCE

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Using a heavy pan, dry-roast the ground almonds and desiccated coconut, stirring frequently, until they turn just a shade darker.
  • Add the coconut milk, fromage frais or ricotta, ground coriander, chilli powder, garlic, ginger and salt to the mixing bowl.
  • Heat the oil in a karahi, wok or heavy pan and add the chicken cubes, cardamoms and bay leaf. Stir-fry for about 2 minutes to seal the chicken but not cook it.
  • Pour in the coconut milk mixture and blend everything together. Lower the heat, add the chilli and fresh coriander, cover and cook for 10-12 minutes, stirring occasionally. Uncover, then stir and cook for a further 2 minutes before serving, making sure the chicken is cooked.

INGREDIENTS

  • 1 tablespoon ground almonds
  • 1 tablespoon desiccated coconut
  • 75 ml coconut milk
  • 200 grams low fat frontage frais or ricotta cheese
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon crushed garlic
  • 1 ½ teaspoon grated fresh root ginger
  • 1 teaspoon salt
  • 1 tablespoon Cooking oil
  • 250 grams skinless, boneless chicken, cubed
  • 3 green cardamom pods
  • 1 bay leaf
  • 1 dried red chilli, crushed
  • 2 tablespoon chopped fresh coriander (cilantro)

104 comments for “Balti Chicken in Thick Creamy Coconut Sauce”

  • Posted Saturday, February 11, 2023 at 7:23:14 AM

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