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Spiced chicken balti

Compliments came rolling in about this almost as soon as the magazine went on sale. Try it and let us know your thoughts

  • Prep: 5 mins
    Cook: 30 mins
    Ready in 35 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 527
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 14
  • Protein 47
  • Fat 19
  • Fibre 5
  • Salt 1.83

Nutrition per serving

  • Calories 527
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 14
  • Protein 47
  • Fat 19
  • Fibre 5
  • Salt 1.83

Ingredients

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

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.

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.

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