Balti Coconut Chicken

Balti Coconut Chicken

Time: 25 mins

Ingredients

• 1 lb skinless chicken breast, and cubed
• 1 tablespoon ground almonds
• 1 tablespoon desiccated coconut
• 3 fluid ounces coconut milk
• 6 fluid ounces fromage frais
• 1 1/2 teaspoons ground coriander
• 1 teaspoon chili powder
• 1 teaspoon fresh ginger, pulp
• 1 1/2 teaspoons fresh garlic, pulp
• 1 teaspoon salt
• 1 tablespoon oil
• 4 green cardamom pods, opened
• 1 bay leaf, crumpled up
• 1 dried red chili, chopped
• 1 tablespoon fresh coriander leaves, chopped
• 2 tablespoons desiccated coconut

Directions

• 1 In a wok, dry roast the almond and 1 tbsp desiccated coconut till it takes on a little colour. Transfer to a bowl and allow to cool.
• 2 To the coconut/almond mix add the coconut milk, fromage frais, ground coriander, chilli powder, garlic, ginger and salt, mix well to blend all together.
• 3 Heat the oil in a wok and fry the chicken with the cardamoms and bay leaf, till the chicken has the juices sealed inches Do not brown the chicken.
• 4 Add the coconut mixture to the pan with red chilli and fresh coriander. Cook for 12 mins covered. Remove the lid and cook uncovered for 3 minutes
• 5 Stir in the desiccated coconut and serve.
• 6 Plai rice and curried prawns go well with this, or a vegetable dish.