Spiced chicken balti

Spiced chicken balti

By Good Food
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(105 ratings)
By
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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

    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
    Onion

    Onion

    un-yun

    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
    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

    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.

  • Recipe Tip

    Quinoa

    (pronounced keen-wah) comes from the South American Andes and was regarded as the ‘mother grain’ by the native Incas. Unlike wheat or rice, it is a complete protein, containing all of the essential amino acids. Use it like rice in pilafs and stuffings, or even as porridge. When cooked, it swells to four times its original size, becoming almost transparent as the ‘germ’ separates from the seed.

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Comments, questions and tips

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sophiepaget
5th Jun, 2013
2.05
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
spottycups
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!
lloydstar
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
sueb51
10th Feb, 2013
4.05
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.
lizreayner85
7th Jan, 2013
5.05
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.
pshopper
25th Sep, 2012
3.05
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.
hayleykastein
2nd Sep, 2012
1.05
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.
rnaganuma
30th Aug, 2012
4.05
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!
chefzak
28th Aug, 2012
2.05
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)
shirls1
26th Jun, 2012
5.05
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!

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