Chicken and Raisin Balti
From Culinary Institute of America at Greystone
A spicy curry in the East Indian style. Serve it with lots of bread.
- 3/4 cup (6 ounces) clarified butter or ghee
- 2 onions, grated
- 1 piece fresh gingerroot (about 1 1/2 inches long) peeled and grated
- 8 cloves garlic, minced
- 6 green cardamom pods
- 1 teaspoon ground turmeric
- 2 serrano or jalapeno chiles, chopped
- 2 cinnamon sticks
- 2 pounds skinless boneless chicken meat, cut into 1 1/2-inch cubes
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 cup California raisins
- 6 tablespoons ground almonds
- 2 teaspoons salt
- 4 eggs
- Sliced almonds, toasted; for garnish
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. Add chicken and cook, stirring occasionally, for about 15 minutes. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together. Reduce heat to lowest setting and add cream mixture to frypan. In same small bowl, lightly beat eggs with small amounts of hot liquid from frypan, and then, add to fry pan. Heat gently for 5 to 7 minutes. Do not let boil. Ladle into warmed serving bowls and serve with naan bread.
Nutrition Facts Per Serving
Calories 790 (70% from fat); Total Fat 62g (sat 32g, mono 20g, poly 5g, trans 0g ); Cholesterol 365mg; Protein 37g; Carbohydrate 25g; (Dietary Fiber 3g; Sugars 20g; ); Iron 3mg; Sodium 800mg; Calcium 107mg; Potassium 608mg
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