Chicken Balti
chicken, indian
6 chicken breasts; cut into 2
1 cm (3/4 in) dice
4 tablespoon oil
1 large onion; finely chopped
1 garlic clove; crushed
1 teaspoon salt
2 teaspoon cardamom pods; or crushed
1 cardamom seeds
2 teaspoon cumin seeds
2 tablespoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon tumeric
1/2 teaspoon paprika
2 green chillies; chopped
400 gm tin evaporated milk
1 1/2 teaspoon chopped fresh coriander
1 salt and freshly ground
1 black pepper
Heat a non-stick pan add the cooking oil. Add the chopped onion and garlic and cook for a few minutes, allowing them to colour.
Add all the spices, salt and green chillies and continue to cook for a few minutes. Add the diced chicken and turn in the pan until completely sealed on all sides.
Now it's time to add the evaporated milk. Bring to the simmer, stirring to prevent the milk from sticking.
Once simmering, reduce the heat, allowing the chicken to cook gently for 15-20 minutes until the chicken is tender and the sauce has thickened.
It is important to stir this dish regularly. This will prevent the evaporated milk from catching and burning in the pan. As the curry is cooking, the sauce will take on all the flavours and also thicken. The total cooking time will be between 35-40 minutes.
To finish the dish, simply add the freshly chopped coriander and check for seasoning with salt and pepper.
http://www.mitchell.demon.nl/ From: mloo@juno.com (Michael Loo)
Yield: 1 servings