Balti Coconut Chicken

Balti Coconut Chicken

Time: 25 mins


  • 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


  • 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.
Balti Coconut Chicken Balti Coconut Chicken Reviewed by eri on 00:40 Rating: 5

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