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Spiced chicken balti

Spiced chicken balti

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A star rating of 4.3 out of 5.122 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 35 minutes
  • Easy
  • Serves 4

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  • Easily halved
Nutrition: per serving
NutrientUnit
kcal527
fat19g
saturates3g
carbs45g
sugars14g
fibre5g
protein47g
salt1.83g
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Ingredients

  • 1 tbsp sunflower oil
  • 2 large onions , thickly sliced
  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g quinoa
  • 400g can chopped tomato
  • 1l chicken stock
  • 50g roasted salted cashew
  • small bunch coriander , leaves chopped

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2008

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Overall rating

A star rating of 4.3 out of 5.122 ratings
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