Balti Chicken

[Nick]

Balti Chicken

Serves: 4
Prep time: 15mins
Cooking Time: 15mins

Ingredients
3 tbsp vegetable oil
1 onion, chopped finely
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 tsp tumeric
½ x 1 tsp chilli powder
1 garlic clove, crushed
1 courgette sliced
230g can chopped tomatoes
1 tsp sugar
4 tbsp water
500g boneless, skinless chicken breasts cut into small pieces
1 tsp cornflour
142ml carton of soured cream
50g creamed coconut, chopped
salt and freshly ground black pepper

Method

Heat 1 tbsp of the oil in a large pan and fry the onion until soft. Stir in the spices and garlic and cook for 1 minute.

Add the courgette, tomatoes, sugar and water. Bring to the boil and simmer for 10 minutes.

While the sauce is cooking, heat the remaining oil in a wok or large frying pan and stir fry the chicken in batches until golden brown.

Remove the chicken from the pan and add it to the curry sauce.

Stir the cornflour into the soured cream and add it to the curry sauce, along with the creamed coconut. Stir until the sauce is boiling and the creamed coconut has dissolved. Season to taste and serve at once.

[HarryOatcake]

Hi', Deckard,

Your Recipe appears to be really nice, the only problem for me
is that I cannot be bothered to purchase all the different ingredients,
as this in some cases can turn out to be quite expensive, also some of them have a very short shelf life,
different for you possibly as your in the Trade so to speak.

Getting down to the nitty gritty is there any manufactered Curry Spice that you could reccomend, to just add to the chicken and rice.

Regards.
Harry

[floppybootstomp]

I've found that if you keep all the spices in airtight containers shielded from light, they actually last a helluva long time. I buy the spices from an Asian supermarket round here in sealed bags, then keep them in dark coloured screw top glass jars. I've found they're still OK after over a year in storage, but they rarely last that long as I use them a lot.

[kushtibari]

Hi', Deckard,

Getting down to the nitty gritty is there any manufactered Curry Spice that you could reccomend, to just add to the chicken and rice.

Regards.
Harry

Tend to mix up stuff as well in varying quantities but when I've run out use Pataks Madras paste - as good as anything else with a good flavour/kick