Balti Coconut Chicken
photo by Brian Holley
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 453.59 g skinless chicken breast, and cubed
- 14.79 ml ground almonds
- 14.79 ml desiccated coconut
- 3 fluid ounce coconut milk
- 6 fluid ounce fromage frais
- 7.39 ml ground coriander
- 4.92 ml chili powder
- 4.92 ml fresh ginger, pulp
- 7.39 ml fresh garlic, pulp
- 4.92 ml salt
- 14.79 ml oil
- 4 green cardamom pods, opened
- 1 bay leaf, crumpled up
- 1 dried red chili, chopped
- 14.79 ml fresh coriander leaves, chopped
- 29.58 ml desiccated coconut
directions
- 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.
- 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.
- 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.
- 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
- Stir in the desiccated coconut and serve.
- Plai rice and curried prawns go well with this, or a vegetable dish.
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