Spiced chicken balti

Spiced chicken balti

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(94 ratings)

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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

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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

Comments, questions and tips

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Comments

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classified's picture

Ths recipe was so easy and quick. Cut the chicken up into pieces by mistake, but it was delicious. My son moaned about the nuts!!!!!

mrsvandicamp's picture

Hey like laura I would love to know if anyone has used this recipe in a slow cooker???? Just got one yesterday and would love some ideas of recipes for it x

noodlebear's picture

I made this for a family of three, was plenty. I would use less quinoa next time and more balti paste as we prefer more spice.
I reheated what was left the next day and thought it tasted better, (?).

laura1234's picture

Please could someone let me know if this is suitable for slow cooking? Are nuts OK in a slow cooker? Also how long would this take? Any slow cooking tips would be highly appreciated - Thanks

mikety's picture
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Cooked this meal for the first time recently. Stuck to the recipe with no deviations and was pleasantly surprised by the result. First time using quinoa, but did not encounter any issues as highlighted by previous reviewers. A meal for the whole family, and my children certainly enjoyed. Accompanied by some home-made Naan bread made for a filling meal.

pammiejay's picture
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I made this as part of an Indian buffet, doubling up on the ingredients which worked well. I made it the day before and reheated so a great make-ahead one pot dish. I used chicken thighs instead of breasts which were more tasty and used bulgar wheat instead of quinoa (same measurement) and it tasted lovely.

haleyarnold's picture
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nice will cook it again

singingchef1's picture

Frozen spinach has a habit of producing liquid...try a salad next time.

bluebird002's picture
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This was yummy but I am giving it 4 stars because for me there was too much liquid - I was cooking it forever to get the liquid to go down. And because I think it could do with some healthy vegetables in it. (I put frozen spinach in mine, which worked well.)

bumblesquat's picture
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This is the 1st time I've ever tried Quinoa and I quite liked the texture. I threw in some spinach and mostly halved the recipe and I thought it was really tasty. Will definately make again.

eleanormayo's picture
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Yum, loved it. Added a leek and some broccoli for extra veggies and thought the quinoa made a lovely change....will definitely do again.

dialyser's picture
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Had never used quinoa before, but really enjoyed this.

bbcheek's picture
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All the family loved this, i put quite a bit more balti paste in than the recipe required (about half the jat!) but for the better we think.

soniacottam's picture

I really enjoyed this recipe. Was supprised that the quinoa tasted so good. To make the dish stretch further I added some left over cooked new potatoes which went really well with the sauce. I think I may add some roasted red peppers next time as well.

jaylaird's picture
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September 16, 2008
We had never had quinoa before but my whole family just loves this recipe. My kids request this dish frequently!

elleypelley's picture
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I am a big fan of Quinoa so was keen to try this. I was so disappointed.

If this was the only way you had ever tried Quinoa you would be forgiven for thinking it a vile ingredient best avoided.

I would describe the finished dish as curried tapioca. I would not make it again. Ever (and I actually like tapioca).

There is nothing in this recipe, other than the Quinoa, that sets it aside from any other curry paste based recipe. Boring, uninventive and predictable. Why bother.

xanthalanari's picture
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Would have given it 5 stars, except that it uses curry paste - it' takes no effort to cook spices instead. I substituted a mix based on a recipe from a curry cookbook (ground coriander, chilli, mustard seeds and a few others, I can't remember off the top of my head).

I made this for my fiance when he was feeling adventurous and it's now his favourite. It's easy to adapt it for other circumstances as it works really well with rice instead of quinoa, and also Quorn fillets instead of chicken if cooking for vegetarians (although you need to allow two fillets per person).

susanbean's picture

Followed the recipe exactly, but at the end of the cooking time, it was still far too liquid. I removed the chicken and cooked it for a further 30 minutes before it reached a suitable consistency, then put the chicken back in and finished it off. Tasted great, next time I'll try using less stock.

marychef's picture
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My son made this - we had never tried quinoa before but it was really nice. Lovely flavours and the cashew nuts added a nice crunch.

lorraine2008's picture

We loved it and have made it again and again. I made it for 2 but still used a full tin of tomatos and half the stock and half of everything else. I also added a teaspoon of vindaloo paste to give it an extra kick and just before serving added a spoonfull of cream freche, lovely.

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