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.
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