| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
For, Better, For, Worse |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Chicken; (cut into strips) |
| 1/4 |
pt |
Yoghurt |
| 1/4 |
pt |
Cream |
| 1 |
|
12 ounces lo grain rice |
| 1/2 |
pt |
Chicken stock; (fresh or cubes) |
| 2 |
|
Red onions; (diced) |
|
|
Good handful fresh coriander |
| 2 |
ts |
Turmeric |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Cardamom seeds |
| 1 |
ts |
Ginger |
|
|
One lime; juice of |
| 2 |
tb |
Oil; to fry garlic (2 |
|
|
; cloves) |
| 2 |
md |
Size red chillies; (seeds removed) |
| 2 |
tb |
Oil; to fry |
INSTRUCTIONS
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.
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