Spiced chicken balti

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• Yummy

  18 June 2008

  Yummy rated and commented on this recipe

  

  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!

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• Sheena

  24 June 2008

  Sheena rated and commented on this recipe

  

  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.

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• Frantic Flapjack

  25 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• Jessica

  28 June 2008

  Jessica rated and commented on this recipe

  

  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.

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• Christine

  30 June 2008

  Christine rated and commented on this recipe

  

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

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• tuscanlucia

  02 July 2008

  tuscanlucia commented on this recipe

  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.

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• julieann

  04 July 2008

  julieann rated and commented on this recipe

  

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

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• seonad

  09 July 2008

  seonad rated and commented on this recipe

  

  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.

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• Loll

  09 July 2008

  Loll commented on this recipe

  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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• Mary

  30 July 2008

  Mary rated and commented on this recipe

  

  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.

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• SJB

  04 August 2008

  SJB commented on this recipe

  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.

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• xanthalanari

  13 August 2008

  xanthalanari rated and commented on this recipe

  

  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).

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• Ellen

  03 September 2008

  Ellen rated and commented on this recipe

  

  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.

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• jaylaird

  15 September 2008

  jaylaird rated and commented on this recipe

  

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

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• soniacottam

  10 October 2008

  soniacottam commented on this recipe

  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.

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• bbcheek

  20 October 2008

  bbcheek rated and commented on this recipe

  

  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.

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• dialyser

  24 October 2008

  dialyser rated and commented on this recipe

  

  Had never used quinoa before, but really enjoyed this.

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• Belkey

  27 October 2008

  Belkey rated and commented on this recipe

  

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

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• Allmine

  11 November 2008

  Allmine rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

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

Per serving

527 kcalories, protein 47g, carbohydrate 45g, fat 19 g, saturated fat 3g, fibre 5g, sugar 14g, salt 1.83 g

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