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Spiced chicken balti

Spiced chicken balti

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(100 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

    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

    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

    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

    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 (111)

dancingbunny's picture
4

This was lovely, it went down a treat with the boyfriend, who was dubious about the quinoa at first, but cleared his plate and went back for more! Would definitely make again. I didn't have any Balti paste so I used Madras paste instead, I don't know if it would have been any better or worse with Balti paste, but it was really nice anyway.

kiisudankan's picture
4

Very tasty!

barywescott's picture

I have made this recipe numerous times since it appeared in the magazine. I use chicken thighs sometimes adding mushrooms, also reducing the stock to 750ml gives the quinoa a better consistancy.

rkarlekar's picture
2

I rated this as 3 star not 2... not sure why it changed my rating? it did this to me on another recipie too! THREE STARS

rkarlekar's picture
2

Filling but not the most flavoursome. Halved all the ingredients to make for 2 and used red lentils instead of quinoa... No convincing would make the fiancee try that! Tastes like it is made from a jar (which it is). If you can make you own curry paste I would recommend doing so.
When frying the onions I added some garam masala and to the chicken fried this in paprika and cumin. Gave it a bit more taste. I also added some tomato puree and frozen mixed veg to get some vegtables in there.
Won't be rushing to make it again unless I make some more changes, but as a once a month dish it is very good to get fibre and vegetables in there for the family!

brmks1's picture
5

Have been using this recipe since it appeared in the magazine, and love it!

Fridays cook's picture
4

Made this last night. Left out cashews coz didn't fancy these. YUM YUM!

craigatin's picture
1

didn't enjoy it and wouldn't make it again. The quinoa made the curry very stodgy and gloopy.

synchronicity's picture
4

Since I'm not a quinoa lover I made this recipe with lentils instead as another reader suggested. It was really good, but not good enough to make it again.

Lovely72's picture
5

Just cooked again for 2nd time and even more delicious. Have recently had Aga installed so cooked slowly for a couple of hours which made it lovely and thick, also added some chunks of butternut squash to bulk it out. Highly recommended.

Lovely72's picture
5

Just cooked again for 2nd time and even more delicious. Have recently had Aga installed so cooked slowly for a couple of hours which made it lovely and thick, also added some chunks of butternut squash to bulk it out. Highly recommended.

frejja's picture
5

Didn't use quinoa or cashews, but added some milk and corn flour mix to the sauce to thicken it up a bit. Husband loves curries and this is one of his favourites now. Very easy to make, freezes and reheats great too.

islander's picture
3

Pleasant enough but no better than using a jar.

corbett-davis's picture

Made this for 7 so had to up ingredients. Served with mango chutney and naan bread. Everyone from 4 to 70 enjoyed this.

angiegough81's picture
3

This was nice but nothing special. Not totally sure about the Quinoa, I would have preferred it with rice.

glo123's picture

can i leave the nuts out of this recipe or would it really make a big difference as i dont like nuts

glo123's picture

you can get quinoa from health shops or asda sell it in green packs either down the soup aisle on the gluten free section or in the beans aisle

norma1941's picture

Have made this lots for a healthy mid-week tea, it's so easy and really tasty with not too much ingredients. Would make this for friends at the weekend as it is so good.

sweetassugar's picture
5

This is delicious! My family make this regularly and it is a huge hit with all of us.

reginawebster's picture
5

I've made many recipes from the Good Food site, all really good, but this is my absolute favourite! I decided to try a lighter option without the chicken and a selection of veg: pepper, cauliflower, broccoli, mushrooms, courgette and also king prawns and it was still truly delicious. Highly Recommend this recipe. NB It's the quinoa that really makes it though!

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