British Asian & UK Halal
Chicken and Raisin Balti
Deep-fried chicken, serrano peppers and heavy cream, warmed with cardamom and turmeric, a British curry-house dish. It comes to the table with naan bread.
50 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- medium
- 1
Heat butter in a deep frypan over medium heat and fry onions until lightly browned. Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until onions are a deep golden brown.
- 2
Add chicken and cook, stirring occasionally, for about 15 minutes. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together.
- 3
Reduce heat to lowest setting and add cream mixture to pan; temper and add egg. Heat gently for 5 to 7 minutes being careful not to let mixture boil.
- 4
Ladle into warmed serving bowl and serve with naan bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
