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

Warm the milk and grate or chop the creamed coconut into small pieces and dissolve in the warm milk.

Cooking - 5 min

Heat the oil and butter in a wok (or similar) and cook the c41 balti spice mix, stirring, for 1 min.
Stir in the ground almonds, coconut flour/powder, creamed coconut mixture and sultanas (if using) and cook, stirring, for 1 min.
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

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.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.