| 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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