Some like it hot: Chicken Balti

 
My very lovely friend Louisa introduced me to this crowd pleaser when I stayed with her last month in Brisbane. 
I have since decided to claim it as my own, (after realising the power of the recipe and the instant culinary credibility it gives with minimal effort) and not give her any recognition at all. 
So, if you see a beautiful, tiny Aussie babe surfing the waves on the Gold Coast… zip it.
Poppy’s (not Louisa’s) Super Sonic Coconutty Chicken Balti Extraordinaire
Shopping List:
3 tbsp tomato puree
3 tbs water
1/3 tsp chilli sauce/powder, (or more if you like it hotter)
1tsp salt
3/4 tbsp sugar
1 tsp fresh ginger
1 tsp fresh garlic
1 1/2 tbsp desiccated coconut
1 1/2 tbsp sesame seeds
3/4 tsp ground cumin
1 tsp coriander seeds
500g chicken, chopped into bite size pieces
Plain yoghurt and fresh coriander to serve
How to make:
1. Mix all the ingredients together (apart from the chicken, yoghurt and fresh coriander) and then mix in the chicken.
2. Cover and leave in the fridge to marinate for at least one hr, (the longer the better – I do overnight).
3. Heat in a pan with a little peanut oil, (or whatever vegetable oil you have) until the chicken is thoroughly cooked.
4. Serve with rice or noodles and sprinkle with fresh coriander and a blob of plain yoghurt.
Trust Poppy, you’ll be the talk of the town with this little number.