What is the preparation time for Balti Chicken Curry?

The preparation time for Balti Chicken Curry with white basmati rice is between 20 and 35 minutes.

What is the total time required to make Balti Chicken Curry with white basmati rice?

The total time required to make Balti Chicken Curry with white basmati rice is between 40 and 55 minutes.

What are the main ingredients in Balti Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Balti Chicken Curry?

Calories: 578, Carbs: 82 grams, Fat: grams, Protein: 45.1 grams, Sugar: 13.7 grams, Salt: 714 grams

How do I prepare Balti Chicken Curry?

GET THE RICE GOING: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover. MARINATING…: In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced carrot until browned, 4-5 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 10-12 minutes (stirring occasionally). FINISH OFF STRONG: Once the sauce has thickened, stir through the chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 3-4 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat. GRUB’S UP!: Make a bed of basmati rice and smother in the balti chicken curry. Nice work, Chef!

What should be prepared from my kitchen to make Balti Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Balti Chicken Curry

Get ready to spice up your weeknight dinners, Chef! Chicken pieces are marinated in a spicy curry paste and cooked until juicy & tender. The curry is made with onion & carrot, grated garlic, and cooked chopped tomato, all simmered together to create a rich sauce. Served on a bed of rice.

Balti Chicken Curry

with white basmati rice

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Cooked Chopped Tomato
Free-range Chicken Breast
Free-range Chicken Breasts
Garlic Clove
Garlic Cloves
Onion
Onions
Spice & All Things Nice Balti Curry Paste
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

GET THE RICE GOING
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced carrot until browned, 4-5 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 100ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 10-12 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 3-4 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti chicken curry. Nice work, Chef!

White Basmati Rice - 75ml
Spice & All Things Nice Balti Curry Paste - 20ml
Free-range Chicken Breast - 1
Onion - 1
Carrot - 120g
Garlic Clove - 1
Cooked Chopped Tomato - 100g

Download the Recipe

Serves 2

GET THE RICE GOING
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced carrot until browned, 4-5 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 10-12 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 3-4 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti chicken curry. Nice work, Chef!

White Basmati Rice - 150ml
Spice & All Things Nice Balti Curry Paste - 40ml
Free-range Chicken Breasts - 2
Onion - 1
Carrot - 240g
Garlic Clove - 1
Cooked Chopped Tomato - 200g

Download the Recipe

Serves 3

GET THE RICE GOING
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced carrot until browned, 5-6 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 200ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 12-15 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 4-5 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti chicken curry. Nice work, Chef!

White Basmati Rice - 225ml
Spice & All Things Nice Balti Curry Paste - 60ml
Free-range Chicken Breasts - 3
Onions - 2
Carrot - 360g
Garlic Cloves - 2
Cooked Chopped Tomato - 300g

Download the Recipe

Serves 4

GET THE RICE GOING
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced carrot until browned, 5-6 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 250ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 12-15 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 4-5 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti chicken curry. Nice work, Chef!