Spiced chicken balti
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 30 mins
Ready in 35 minutes
A star rating of 4.3 out of 5.127 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp sunflower oil
-
2 large onions
thickly sliced
-
4 skinless chicken breasts
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4 tbsp balti curry paste
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200g quinoa
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400g can chopped tomato
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1l chicken stock
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50g roasted salted cashew
-
small bunch coriander
leaves chopped
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Nutrition: per serving
- kcal527
- fat19g
- saturates3g
- carbs45g
- sugars14g
- fibre5g
- protein47g
- salt1.83g
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Method
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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.
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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.
Recipe from Good Food magazine, June 2008
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A star rating of 4.3 out of 5.127 ratings
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