C41 Balti Chicken Korma

This is a much changed version of a Birmingham restaurant recipe with adjusted ingredients and cooking style. A pleasant MILD balti curry.

Ingredients

For 1 Continued...
2 tbspn oil 30 gm creamed coconut
20 gm unsalted butter 80 ml milk
2 tspn c41 balti spice mix 8 sultanas (or to taste) (optional)
1 tbspn ground almonds 1 portion c41 balti pre-cooked chicken
1 tbspn coconut flour/powder (see note 1) 200 ml c41 balti base sauce (see note 2)
  ¼ tspn salt

Preparation

Cooking - 5 min

  1. Heat the oil and butter in a wok (or similar) and cook the c41 balti spice mix, stirring, for 1 min.
  2. Stir in the ground almonds, coconut flour/powder, creamed coconut mixture and sultanas (if using) and cook, stirring, for 1 min.
  3. Add the c41 balti pre-cooked chicken, 150 ml of c41 balti base sauce and salt and cook, stirring regularly, for 3 min, adding c41 balti base sauce as needed to maintain the desired sauce consistency.

Serving

  1. Serve with basmati rice and/or naan and garnish with a little freshly chopped coriander.

Notes

(1) Coconut flower (or powder) can be purchased at most Asian outlets (not desiccated).
(2) Dilute the c41 balti base sauce with 100 ml of water and warm before use.
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The main ingredients
ingredients
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The finished meal
Dish

Creamed Coconut
coconut
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Coconut Flour
coconut flour
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