Spiced chicken balti
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 35 minutes
- Easy
- Serves 4
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- 1 tbsp sunflower oil
- 2 large onionsthickly 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 corianderleaves chopped
Nutrition: per serving
- kcal527
- fat19g
- saturates3g
- carbs45g
- sugars14g
- fibre5g
- protein47g
- salt1.83g
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.
