Spiced chicken balti

Spiced chicken balti

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(119 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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2nd Jan, 2020
A very tasty dish. I used leftover cooked turkey instead of chicken and it was delicious. Cooked for friends and clean plates all round!
David Windscheffel
14th Nov, 2019
Great recipe, worked really well although I did change a few things. The chicken I diced and I used very large breasts. Also added two tins of tomato Added whole packet of quinoa (300g) Finally added half the stock, and then topped as I went along. (probably used about 900ml in the end)
mrsjroberts's picture
25th Sep, 2019
Wow this really is great. I add a full 300g of quinoa (saves resealing the bag!) so needed the full litre of water plus I also add a small butternut squash cubed up when I add the tinned tomatoes and a few cubes of frozen spinach 5 minutes before serving. Also, to make it healthier, I used curry powder instead of paste (roughly 1/3 of a tub) which I added before the tomatoes and stock. I love making extra so I have leftovers for lunch the next day!
12th Jun, 2018
Delicious and easy! Highly recommend!
15th Feb, 2017
We really enjoyed this - but I found that the quinoa needed cooking for longer than the recipe suggested. As it was my first attempt with quinoa I just kept trying it and looking at it until the grains looked to have swelled and stopped being so crunchy :o)
20th Jun, 2016
Great quick and easy recipe with lots of flavour. Lovely as an 'everyday' type of meal. I add in yellow pepper and spinach, and some freshly squeezed lemon at the end of cooking for extra taste. We have done with quinoa and with a quinoa/bulgar wheat mix and both are lovely.
26th Feb, 2015
Ooops, forgot to rate!
26th Feb, 2015
I have made this several times and find that shredding the chicken once it's cooked and returning it to the pan works brilliantly. Any issues with the sauce being too thin are then easily remedied.
DanJ1980's picture
15th Jan, 2015
First try of quinoa in this tonight. was really great added some diced red and green pepper too. Didn't use ready made paste as it can be too oily and unhealthy instead I used 4 tbsp mild curry powder with a little water added to mix it into a paste. Also added 3 crushed garlic cloves and 30cm grated ginger when frying onions. Very filling will defo make again.
23rd Oct, 2014
It was just like a cheap balti curry jar of sauce but alot runnier. Not very nice. I thought it would be considering its bbcs recipes but wouldnt make it again and wish i didnt waste my money. I knew i shouldhave stuck withmy own recipe for a chilli lol


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25th Jan, 2016
I made this last night after searching meals using Quinoa. As a vegetarian I substituted the chicken with Quorn chicken style pieces and thoroughly enjoyed it! I halved the recipe as I was cooking for two only and the meal was full of flavour and filling. Thank you! Another recipe for my collection.
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