Spiced chicken balti

Spiced chicken balti

  • 1
  • 2
  • 3
  • 4
  • 5
(94 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
527
protein
47g
carbs
45g
fat
19g
saturates
3g
fibre
5g
sugar
14g
salt
1.83g

Ingredients

  • 1 tbsp sunflower oil
  • 2 large onions, thickly sliced
  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g quinoa
  • 400g can chopped tomatoes
  • 1l chicken stock
  • 50g roasted salted cashews
  • small bunch coriander, leaves chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, June 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
blynch81's picture

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's picture

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's picture

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's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

spottycups's picture

I made this last night and it was lovely! I'm not a fan of quinoa normally (quinoa porridge is vile!) but with the spiciness of the balti paste you really can't taste it at all - it's just a lovely, tasty, filling dish. The cashews were also a really nice addition. Will be making again soon!

lloydstar's picture

Made this for a family get together and went down a storm, none of us had tried quinoa before and we all loved it, am making it again soon

sueb51's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice flavour although I did add more spices (madras curry powder gives it a bit more taste). Have made this several times and used quinoa (which is lovely), or rice or lentils. Always a hit at home.

lizreayner85's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Both me and my husband loved this recipe, it was really easy to make and made a nice change from a normal curry. Never had quinoa before but it was great in this recipe and would definitely make again.

pshopper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this dish last night but changed a few things. I replaced quinoa with red lentils and reduced the stock by half. When browning the chicken I chopped up 3 whole chilli's and 3 cloves of garlic to add a bit of a kick and 1 tbsp of peanut to add a richness.
I served it with quinoa and it was yummy.

hayleykas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't enjoy this at all, it was sweet and me and my boyfriend couldn't finish it as it became very sickly. I've never tried quinoa before so maybe that was the taste I didn't like? Either way - I won't be cooking this again.

rnaganuma's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Maybe I did something wrong (I'm pretty sure I followed the recipe accurately) but this turned out very, VERY watery. I wonder if it's supposed to be like that? Not that my boyfriend and I minded; it became like a spiced soup. Very tasty.

First time having quinoa and we loved it!

chefzak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Horrible recipe. If you’ve ever eaten a real curry, then you’ll never settle for jarred curry paste. However, if you decide to make this dish, I have a few suggestions:
First, use less liquid because it is too wet. Cut the chicken stock by half to 0.5L.
Second, the cashews don’t work.
Third, don’t make quinoa for the first time in this dish because you’ll ruin any desire to make it again. Make rice or couscous separate to the dish and add as a side. Quinoa should be enjoyed as a salad that uses lemon and a few other vegetables (e.g. http://vegetarian.about.com/od/soupssalads/r/quinoasalad.htm)

shirls1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One word describes this dish - delicious!
First time I'd tried quinoa and I loved it and so did my whole family.
I nearly replaced the quinoa with Israeli cous cous because of the negative comments I read, but I'm so glad that I did use it.
This will definitely become a regular family favourite!

cocovanilla's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't have Balti-paste (been looking everywhere but no stores seem to stock this type in Norway), used regular curry paste instead. Quinoa is a strange grain and I think it's quite good, but my boyfriend didn't like it as much so it could be substituted with something else. All over a good recipe.

jaunty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I had never used quinoa before and it is a lovely texture. I must try it in risottos

tarkytarks's picture

A tip for quinoa is to make sure you wash it well for a couple of minutes to remove any of the coating it might have picked up which can taste soapy and bitter.

gingerbadcat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a huge family favourite and friends always ask for the recipe ! I add the whole jar of pataks balti , we also chop the chicken into bite sized pieces and add sugar snaps or French beans 5 minutes towards the end. The quinoa absorbs all the flavours . It is a thick stewy consistency so we serve it in bowls with yoghurt and poppadums . A fab one pot wonder , brilliant reheated the next day too if there's any left !

jsandppark's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used rice really enjoyed this dish

slgingell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really didn't like this curry- I thought it was very bland and halfway through I just didn't want anymore! Will be avoiding in future!!

sueandoliver's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Use less water with the quinoa if it's like wallpaper paste!
Miscowave. 2parts quinoa to about 1 and 3/4. Of water.
I sometimes put a teaspoon of marigold stock in.
Cook on high for 5 mins. Stir. Another 4 mins and then leave to steam
Lovely!

Pages

Questions

Tips