Spiced chicken balti

Spiced chicken balti

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

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


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp sunflower oil
    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 onions, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g quinoa



    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



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • small bunch coriander, leaves chopped


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Jun, 2013
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
16th Apr, 2013
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!
7th Apr, 2013
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
10th Feb, 2013
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.
7th Jan, 2013
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.
25th Sep, 2012
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.
2nd Sep, 2012
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.
30th Aug, 2012
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!
28th Aug, 2012
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)
26th Jun, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.