Spiced chicken balti

Spiced chicken balti

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(101 ratings)

Prep: 5 mins Cook: 30 mins Ready in 35 minutes

Easy

Serves 4
Compliments came rolling in about this almost as soon as the magazine went on sale. Try it and let us know your thoughts

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal527
  • fat19g
  • saturates3g
  • carbs45g
  • sugars14g
  • fibre5g
  • protein47g
  • salt1.83g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 large onion, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 skinless chicken breast
  • 4 tbsp balti curry paste
  • 200g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 400g can chopped tomato
  • 1l chicken stock
  • 50g roasted salted cashew
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • small bunch coriander, leaves chopped

Method

  1. Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.

  2. Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

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Comments, questions and tips

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Purkie
15th Feb, 2017
3.8
We really enjoyed this - but I found that the quinoa needed cooking for longer than the recipe suggested. As it was my first attempt with quinoa I just kept trying it and looking at it until the grains looked to have swelled and stopped being so crunchy :o)
RZUB10
20th Jun, 2016
3.8
Great quick and easy recipe with lots of flavour. Lovely as an 'everyday' type of meal. I add in yellow pepper and spinach, and some freshly squeezed lemon at the end of cooking for extra taste. We have done with quinoa and with a quinoa/bulgar wheat mix and both are lovely.
mmcdonald
26th Feb, 2015
5.05
Ooops, forgot to rate!
mmcdonald
26th Feb, 2015
5.05
I have made this several times and find that shredding the chicken once it's cooked and returning it to the pan works brilliantly. Any issues with the sauce being too thin are then easily remedied.
DanJ1980's picture
DanJ1980
15th Jan, 2015
First try of quinoa in this tonight. was really great added some diced red and green pepper too. Didn't use ready made paste as it can be too oily and unhealthy instead I used 4 tbsp mild curry powder with a little water added to mix it into a paste. Also added 3 crushed garlic cloves and 30cm grated ginger when frying onions. Very filling will defo make again.
angel_aims
23rd Oct, 2014
0.05
It was just like a cheap balti curry jar of sauce but alot runnier. Not very nice. I thought it would be considering its bbcs recipes but wouldnt make it again and wish i didnt waste my money. I knew i shouldhave stuck withmy own recipe for a chilli lol
blynch81
10th Jul, 2014
Best tasting curry I've ever made (even if I do say so myself). Used turkey instead of chicken, so super healthy. Will definitely be cooking it for family and friends.
Immodesty Graze
16th Jan, 2014
I cooked this in a large saucepan on the hob (without a lid to allow the sauce to reduce a little). I've been trying out a few quinoa recipes as I was looking for an alternative to rice - it works and all in one pot! I suspected that the amount of stock may be a little too much so reduced it by 150ml - 850ml stock made with 3 OXO cubes. I also added some sliced garlic and a sliced green chilli before leaving it to cook for 25 mins just for an added kick. The results were probably one of the most delicious home made curries I have ever tasted. I'm not sure how anyone could find this bland if you use the right amount of everything. Quick and easy to make, with very little washing up to do after. The leftovers also taste EVEN BETTER the day after!
Miss_Mcvicar
7th Dec, 2013
I cooked this in the slow cooker, used 200g of green dry lentils instead of quinoa, so added one green pepper and a butternut squash. Used a full jar of sainsburys balti paste. Was very nice. I very very rarely think curries are AMAZING. Surprised at all the bad comments - maybe people don't use their own initiatives when cooking?! Used the full amount of stock and once cooked long enough was not too runny at all. If I'd have used quinoa it would def have been drier as it absorbs much more liquid.
sophiepaget
5th Jun, 2013
2.05
Pretty much lacking in flavour. Far too much stock suggested, comes out very watery. Not spicy at all. Would suggest a lot more paste, although this could be because of the excess stock.

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teazletheweazle
25th Jan, 2016
5.05
I made this last night after searching meals using Quinoa. As a vegetarian I substituted the chicken with Quorn chicken style pieces and thoroughly enjoyed it! I halved the recipe as I was cooking for two only and the meal was full of flavour and filling. Thank you! Another recipe for my collection.