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Spiced chicken balti

  • 1 tbsp sunflower oil Sunflower oilA 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 Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g quinoa Quinoa keen-wahTiny, 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 Cashew ka-shooThe seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
  • small bunch coriander, leaves chopped
  • 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.
  • 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.