Spiced chicken balti

Spiced chicken balti

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(104 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
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  • 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.

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Comments, questions and tips

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23rd Feb, 2012
I had never used quinoa before and it is a lovely texture. I must try it in risottos
18th Jan, 2012
A tip for quinoa is to make sure you wash it well for a couple of minutes to remove any of the coating it might have picked up which can taste soapy and bitter.
7th Jan, 2012
This is a huge family favourite and friends always ask for the recipe ! I add the whole jar of pataks balti , we also chop the chicken into bite sized pieces and add sugar snaps or French beans 5 minutes towards the end. The quinoa absorbs all the flavours . It is a thick stewy consistency so we serve it in bowls with yoghurt and poppadums . A fab one pot wonder , brilliant reheated the next day too if there's any left !
5th Jan, 2012
I used rice really enjoyed this dish
4th Jan, 2012
I really didn't like this curry- I thought it was very bland and halfway through I just didn't want anymore! Will be avoiding in future!!
19th Oct, 2011
Use less water with the quinoa if it's like wallpaper paste! Miscowave. 2parts quinoa to about 1 and 3/4. Of water. I sometimes put a teaspoon of marigold stock in. Cook on high for 5 mins. Stir. Another 4 mins and then leave to steam Lovely!
11th Oct, 2011
I love this recipe I have made it one of my staple meals
19th Aug, 2011
Was very good, although the quinoa made it very bulky and absorbed much of the lovely sauce. I did it in a casserole and finished it off in the oven. May try next time omitting the quinoa as we quite like to have rice with curry, and simply too much starch with both!!
22nd Jul, 2011
Delicious way to eat quinoa, and a nice variation from cooking rice separately. Have made it twice, and am cooking it again tonight. Love the addition of cashews. I do make sure I use a good Balti paste, otherwise don't change a thing.
15th May, 2011
I liked this dish, but found it a bit dry when I expected it to be a bit more saucy. I had never used quinoa before and was surprised by how much of the flavour it takes up. Interesting ingredient.


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