Chicken and Raisin Balti
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3/4 cup clarified butter or ghee
2 onions, grated
1 piece fresh gingerroot (about 1-1/2″ long), peeled and grated
1 tsp. ground turmeric
2 serrano chiles, chopped
2 cinnamon sticks
3-1/2 pounds skinless boneless chicken meat, cut into 1-1/2″ cubes
2 cups heavy cream
2 Tbsp. sugar
1/2 cup California raisins
6 Tbsp. ground almonds
2 tsp. salt
4 eggs, lightly beaten
sliced almonds, toasted; for garnish
Instructions:
Heat the butter or ghee in a deep frying pan over medium heat and saute the onions until lightly browned. Add the gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until the onions are a deep golden brown, then add the chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix the cream, sugar, raisins, ground almonds and salt together. Reduce the heat to the lowest setting and add the cream mixture to pan; temper and add the egg. Heat the mixture gently for about 5-7 minutes, being careful not to let the mixture come to a boil. Ladle the Balti into warmed individual serving bowls and serve with the naan bread.
Yields 8 servings.
Recipe from the Culinary Institute of America at Greystone.