Have you been craving a smooth, aromatic, lively balti chicken curry? This coconut milk thickened, spinach loaded, spring onion flecked, brown basmati rice based shibang is just the dish to satiate that very desire. Oh me, oh my, you’re good to go!
Balti Chicken Curry
Balti Chicken Curry
with coconut milk, fresh chillies & spring onion
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Brown Basmati Rice
- Carrot
- Chicken
- Coconut Milk Lite
- Cooked Chopped Tomato
- Free-range Chicken Mini Fillets
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Spice & All Things Nice Balti Curry Paste
- Spinach
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET THE RICE GOING
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
MARINATING
In a medium-sized bowl, mix ½ tsp of curry paste and a drizzle of oil. Pat the Chicken pieces dry with paper towel and add to the bowl. Toss until coated, season, and set aside to marinate.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot for 2-3 minutes until soft and translucent. Add the grated garlic, the remaining curry paste and some chopped chilli, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 80ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
THINGS ARE ABOUT TO GET CREAMY
Once the sauce has thickened, stir through the coconut milk and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it halfway. During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of brown rice and smother in creamy balti Chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!
GET THE RICE GOING
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
MARINATING
In a medium-sized bowl, mix ½ tsp of curry paste and a drizzle of oil. Pat the Chicken pieces dry with paper towel and add to the bowl. Toss until coated, season, and set aside to marinate.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot for 2-3 minutes until soft and translucent. Add the grated garlic, the remaining curry paste and some chopped chilli, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 160ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
THINGS ARE ABOUT TO GET CREAMY
Once the sauce has thickened, stir through the coconut milk and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it halfway. During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of brown rice and smother in creamy balti Chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!
GET THE RICE GOING
Rinse the rice and place in a pot with 900ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
MARINATING
In a medium-sized bowl, mix ½ tsp of curry paste and a drizzle of oil. Pat the Chicken pieces dry with paper towel and add to the bowl. Toss until coated, season, and set aside to marinate.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot for 2-3 minutes until soft and translucent. Add the grated garlic, the remaining curry paste and some chopped chilli, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 200ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
THINGS ARE ABOUT TO GET CREAMY
Once the sauce has thickened, stir through the coconut milk and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it halfway. During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of brown rice and smother in creamy balti Chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!
GET THE RICE GOING
Rinse the rice and place in a pot with 1.2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid.
MARINATING
In a medium-sized bowl, mix ½ tsp of curry paste and a drizzle of oil. Pat the Chicken pieces dry with paper towel and add to the bowl. Toss until coated, season, and set aside to marinate.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion and diced Carrot for 2-3 minutes until soft and translucent. Add the grated garlic, the remaining curry paste and some chopped chilli, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 300ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
THINGS ARE ABOUT TO GET CREAMY
Once the sauce has thickened, stir through the coconut milk and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it halfway. During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season to taste and remove from the heat on completion.
GRUB’S UP!
Make a bed of brown rice and smother in creamy balti Chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Balti Chicken Curry?
The preparation time for Balti Chicken Curry with coconut milk, fresh chillies & spring onion is between 20 and 35 minutes.
What is the total time required to make Balti Chicken Curry with coconut milk, fresh chillies & spring onion?
The total time required to make Balti Chicken Curry with coconut milk, fresh chillies & spring onion is between 35 and 50 minutes.
How many servings does Balti Chicken Curry provide?
4 servings
What are the main ingredients in Balti Chicken Curry?
Brown Basmati Rice, Carrot, Chicken, Coconut Milk Lite, Cooked Chopped Tomato, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Spice & All Things Nice Balti Curry Paste, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Balti Chicken Curry?
Calories: 643, Carbs: 71 grams, Fat: grams, Protein: 45.2 grams, Sugar: 16.6 grams, Salt: 915 grams
How do I prepare Balti Chicken Curry?
MARINATING: In a medium-sized bowl, mix ½ tsp of curry paste and a drizzle of oil. Pat the chicken pieces dry with paper towel and add to the bowl. Toss until coated, season, and set aside to marinate. GET THE RICE GOING: Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid. THE CURRY BASE: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot for 2-3 minutes until soft and translucent. Add the grated garlic, the remaining curry paste and some chopped chilli, both to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 160ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally. GRUB’S UP!: Make a bed of brown rice and smother in creamy balti chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef! THINGS ARE ABOUT TO GET CREAMY: Once the sauce has thickened, stir through the coconut milk and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it halfway. During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season to taste and remove from the heat on completion.
What should be prepared from my kitchen to make Balti Chicken Curry?
Brown Basmati Rice, Carrot, Chicken, Coconut Milk Lite, Cooked Chopped Tomato, Free-range Chicken Mini Fillets, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Spice & All Things Nice Balti Curry Paste, Spinach, Spring Onion, Spring Onions
How many calories does Balti Chicken Curry have?
643 calories
How much fat content does Balti Chicken Curry have?
grams
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