Chicken Balti

Its fasting month and we break our fast slightly later than previous years, our first day of fasting, maghrib was at 8.30pm! we just have to have rice (me especially!).

Dad cooks most of them time since he's here (arent i lucky!?). His dishes are fine dishes, he is one fine cook. by fine i mean fine from chopping, to actually cooking and to cleaning up! everything was so in order! (helps when you are an ex RMC maybe!). But anyway, i still cook! but my cooking session would only take about less than 45 mins!

Here's one to share..

I might be wrong, but as far as i know, the word "balti" means bucket, referring to the shape of the cooking pot. this is a very easy simple dish to make. a little bit on the heavier side, but it's ok once in a while (especially during fasting month)...

Chicken Balti

3 tbsp vegetable oil
1 onion finely chopped
1 tsp ground corriander
1 tsp ground cumin
1 tsp ground ginger
1 tsp tumeric
1/2 - 1 tsp chilli powder
1 garlic clove - crushed
230g chopped tomatoes
water
500g chicken breasts cut into small pieces (i used thighs)
150ml sour cream
50g creamed coconut
salt
a handful of chopped corriander

1. heat the oil in a large pan and fry the onion until soft. stir in the spices and garlic and cook for 1 min.

2. add the tomatoes sugar (if needed) and water. bring it to oil and simmer for 10 mins.

3. when curry is cooking, heat the remaining oil in a wok and stir fry the chicken in batches until golden brown and cooked through. remove the chicken and add to the sauce.

4. stir in the cream and add to sauce along with the creamed coconut. stir until the sauce is boiling and the creamed coconut has dissolved.

5. add in chopped corriander 2-3 mins before you serve with rice.