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Monday, March 30, 2015,4:52 PM by
Ponmathi Srilekha.S

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COCONUT CHICKEN BALTI

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a Balti pan, wok or large frying pan, over a medium heat.
  • Add the chicken and stir fry for about 5 minutes, until all the edges are sealed.
  • Add the mustard seeds, chillies and spice mix and stir well.
  • Mix the coconut powder with enough water to make a paste the consistency of tomato ketchup. Add two-thirds of this to the pan and simmer for 20 minutes. Meanwhile, add water to the remaining coconut paste to give it the consistency of milk. Add this during the cooking time to make quite a thin sauce.
  • Garnish with coconut and coriander, and serve with a little lemon juice squeezed over each portion.

INGREDIENTS

  • 1 kilograms boneless chicken, cut into cubes
  • 50 ml sesame oil
  • 3 teaspoon mustard seeds
  • 4 fresh green chillies, finely chopped
  • 3 teaspoon Balti spice mix
  • 100 grams coconut powder Desiccated coconut
  • Fresh coriander, roughly chopped
  • Lemon juice

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