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Spiced chicken balti

Spiced chicken balti

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(98 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

  • kcalories527
  • 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

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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.

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Comments (110)

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.

seonadh's picture
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Love it! Had never tried Quinoa before cooking this, but have made it several times now with different pastes, and with breasts as well as left over roast chicken. Yummy.

juliemorby's picture
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This was a great all in one dish. Will be making this again soon!

tuscanlucia's picture

Very good recipe, I have made it twice and it will become a family favourite. The second time I halved the quantity of chicken, and added a pepper and two courgettes, and it was even nicer.

flossiemac's picture
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Very successful and simple to do. Goes well with naan bread. Also used chicken mini fillets instead of breasts.

jessbass's picture
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I have never tried Quinoa before and found it perfectly acceptable. However, I did add a few mixed veg as it appeared quite saucy (more sauce than substance) and that made it into a grand dinner and one of our new favourites.

Frantic Flapjack's picture
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I had a few reservations about using the quinoa after reading some of the above comments, but it was very good. The consistency is similar to that of tapioca pudding but it was a good thickener for the curry. All the family thought it was fabulous and it was very very filling.

sheenabennett's picture
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I didn't have any balti paste so used another I had in the cupboard. Oh, what a mistake - too hot!!! However, I would make it again (with balti) loved the texture and very filling.

samsmith's picture
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I made this for two people and still added a whole tin of tomatoes and used cous-cous. It was delicious and so easy. Will definatley make again!

kerrihughes's picture
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Made this for a small family get-together and it was a complete success. Even my husband loved it, and he is the most picky eater I know!

susie46's picture
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I did this in the slow coker and itas brilliant, the flavours had great depth without being too strong for my children.

bethocallaghan's picture
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Even my boyfriend enjoyed - despite his initial look of disgust at the quinoa. I made for two - using a whole tin of tomatoes but only 300ml of water - and half of everything else.

jayne40's picture
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Was unsure whether I would enjoy, never cooked quinoa before. This meal went down a storm even the tilers enjoyed the only thing left on 3 plates was cashew nuts. I have cooked again and had the same response.

weimiemommy's picture

Cooked this last week - Yummy.

My hubby is a bit fussy about trying different foods - he thoroughly enjoyed this meal.

Great thing with this one pot meal was the lack of washing up.

hexane's picture
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This was really good and quinoa made a lovely change from rice. Will be making this again!

miniginge's picture
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This was lovely. I took left overs into work the next day and had it cold for lunch. yum!

dani_thornton's picture
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Cooked this for 2, was nice but not a new favourite of ours. Made with cous cous not quinoa and also used tikka masala paste not balti but both substitutes worked fine!

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