We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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