Recipe - Creamy Chicken Balti

2 pound Skinned and boned chicken
3 tablespoon Ghee or corn oil
6 Cloves garlic; finely cut or sliced up
8 ounce Onion; finely minced
1 Lime (juice of)
4 tablespoon Balti paste (See recipe)
2 teaspoon Sugar; white, granulated
7 ounce (fl) (200 ml) chicken stock;
if homemade add 1 Tbsp
Balti paste to your usual
recipe when simmering
down; for best results
7 ounce (fl) (200 ml) double cream
1 tablespoon Balti garam masala; see
recipe
2 tablespoon Fresh coriander leaf
Salt; to taste

From: gholman@ndirect.co.uk (Guy Holman)

Date: Wed, 14 Aug 1996 12:02:45 GMT
Heat the fat and stirfry the garlic for a few seconds before adding the=
onions. Reduce heat and cook until onions begin to brown, 510 mins. Add
the chicken and the Balti paste to the pan, raising the heat and fry for 5
mins. Add cream, sugar and stock, a little at a time. Allow to simmer for a
further 10 mins or until the chicken is done. Add the lime juice, garam
masala, salt and half of the coriander, stir for a minute or so. Serve with
the remaining coriander as a garnish. You can also add slices of tomato to
the garnish, if you like that sort of thing. Eat straight away with naan
bread and/or rice.

The above recipes can be adapted to any meat or veg, adjusting the cooking
time to suit the ingredients or by using part cooked ingredients.

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