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Saffron Chicken Balti


4 Chicken breast fillets, cubed
1 onion, chopped
butter and cooking oil (half & half)
1/2 cup water
1/2 cup cream



Curry Paste
1/2 pint natural yoghurt
1/2 tsp black peppercorns, ground
1/2 tsp cardamom pods, shelled and ground
1 tsp saffron threads
1 tsp salt
1 tsp lemon juice
2 cloves garlic, pulped
1/2 cup ground almonds


Preheat oven to 350F. Combine the curry paste ingredients in a bowl, mixing well, and set aside. Heat the butter/oil in an oven safe casserole pot and lightly brown the chicken pieces. Remove from the pot. Brown the chopped onion. Add the curry paste and stir fry for 1 minute. Return the chicken pieces to the pot and stir fry for 2 minutes. Add the 1/2 cup water and bring to a simmer. Cover the pot and transfer to the oven for 30 minutes or until the chicken is cooked and tender. Mix in the 1/2 cup cream, garnish with coriander leaves and serve with boiled rice.

Yield: 4 to 6 Servings

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