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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14th Sep, 2010
This recipe went really well, starting to use quinoa now instead of other wheat-based like giant or normal cous cous which i used a lot until realising i was severely wheat intolerant. Tasted excellent, was really filling and we were both happy to eat another portion each of the left overs the next day. Recommended ;o)
10th Sep, 2010
This was lovely, it went down a treat with the boyfriend, who was dubious about the quinoa at first, but cleared his plate and went back for more! Would definitely make again. I didn't have any Balti paste so I used Madras paste instead, I don't know if it would have been any better or worse with Balti paste, but it was really nice anyway.
6th Jul, 2010
Very tasty!
2nd Jul, 2010
I have made this recipe numerous times since it appeared in the magazine. I use chicken thighs sometimes adding mushrooms, also reducing the stock to 750ml gives the quinoa a better consistancy.
rkarlekar's picture
2nd Jul, 2010
I rated this as 3 star not 2... not sure why it changed my rating? it did this to me on another recipie too! THREE STARS
rkarlekar's picture
2nd Jul, 2010
Filling but not the most flavoursome. Halved all the ingredients to make for 2 and used red lentils instead of quinoa... No convincing would make the fiancee try that! Tastes like it is made from a jar (which it is). If you can make you own curry paste I would recommend doing so. When frying the onions I added some garam masala and to the chicken fried this in paprika and cumin. Gave it a bit more taste. I also added some tomato puree and frozen mixed veg to get some vegtables in there. Won't be rushing to make it again unless I make some more changes, but as a once a month dish it is very good to get fibre and vegetables in there for the family!
12th May, 2010
Have been using this recipe since it appeared in the magazine, and love it!
Fridays cook
17th Apr, 2010
Made this last night. Left out cashews coz didn't fancy these. YUM YUM!
22nd Aug, 2009
didn't enjoy it and wouldn't make it again. The quinoa made the curry very stodgy and gloopy.
synchronicity's picture
8th Aug, 2009
Since I'm not a quinoa lover I made this recipe with lentils instead as another reader suggested. It was really good, but not good enough to make it again.


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