What is the preparation time for Balti Chicken Curry?

The preparation time for Balti Chicken Curry with poppadoms & cashew nuts is between 25 and 40 minutes.

What is the total time required to make Balti Chicken Curry with poppadoms & cashew nuts?

The total time required to make Balti Chicken Curry with poppadoms & cashew nuts is between 40 and 55 minutes.

What are the main ingredients in Balti Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Balti Chicken Curry?

Calories: 1069, Carbs: 71 grams, Fat: grams, Protein: 63.5 grams, Sugar: 24.9 grams, Salt: 1028 grams

How do I prepare Balti Chicken Curry?

TOASTING: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MAKE IT CREAMY: Once the sauce has thickened, stir through the coconut cream. Cover and simmer, 6-7 minutes (stirring halfway). During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season and remove from the heat. MARINATING: In a bowl, combine 1 tsp of curry paste and a drizzle of oil. Pat the chicken pieces dry with paper towel, and toss through the curry paste mixture. Season, and set aside to marinate. THE CURRY BASE: Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrot pieces until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the remaining curry paste (to taste) and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Stir in the cooked chopped tomato, the butternut pieces, the marinated chicken pieces, and 500ml of water. Cover and simmer until the butternut softens and the chicken is almost cooked through, 15-20 minutes (stirring occasionally.) GRUB’S UP!: Plate up the creamy balti chicken curry. Garnish with the toasted cashew nuts and any remaining chilli (to taste). Serve the crispy poppadoms on the side. Wow, Chef! POPPIN’ POPPADOMS: Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Balti Chicken Curry

Name: Balti Chicken Curry
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

In a silky coconut sauce bursting with bold curry paste & fragrant aromatics, you’ll find tender marinated chicken pieces & chunks of sweet butternut. Topped off with toasted cashews for crunch and served with poppadoms for scooping.

Balti Chicken Curry

with poppadoms & cashew nuts

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut
Carrot
Cashew Nuts
Chicken
Coconut Cream
Cooked Chopped Tomato
Free-range Chicken Pieces
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Onion
Onions
Poppadom
Poppadoms
Spice & All Things Nice Balti Curry Paste
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

MARINATING
In a bowl, combine ½ tsp of curry paste and a drizzle of oil. Pat the chicken pieces dry with paper towel, and toss through the curry paste mixture. Season, and set aside to marinate.
TOASTING
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE CURRY BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrot pieces until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the remaining curry paste (to taste) and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Stir in the cooked chopped tomato, the butternut pieces, the marinated chicken pieces, and 250ml of water. Cover and simmer until the butternut softens and the chicken is almost cooked through, 15-20 minutes (stirring occasionally.)
MAKE IT CREAMY
Once the sauce has thickened, stir through the coconut cream. Cover and simmer, 6-7 minutes (stirring halfway). During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season and remove from the heat.
POPPIN’ POPPADOM
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadom in the microwave until crispy, 20-30 seconds.
GRUB’S UP!
Plate up the creamy balti chicken curry. Garnish with the toasted cashew nuts and any remaining chilli (to taste). Serve the crispy poppadom on the side. Wow, Chef!

Spice & All Things Nice Balti Curry Paste - 20ml
Free-range Chicken Pieces - 2
Cashew Nuts - 10g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Butternut - 250g
Coconut Cream - 100ml
Spinach - 20g
Poppadom - 1

Download the Recipe

Serves 2

MARINATING
In a bowl, combine 1 tsp of curry paste and a drizzle of oil. Pat the chicken pieces dry with paper towel, and toss through the curry paste mixture. Season, and set aside to marinate.
TOASTING
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE CURRY BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrot pieces until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the remaining curry paste (to taste) and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Stir in the cooked chopped tomato, the butternut pieces, the marinated chicken pieces, and 500ml of water. Cover and simmer until the butternut softens and the chicken is almost cooked through, 15-20 minutes (stirring occasionally.)
MAKE IT CREAMY
Once the sauce has thickened, stir through the coconut cream. Cover and simmer, 6-7 minutes (stirring halfway). During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season and remove from the heat.
POPPIN’ POPPADOMS
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
GRUB’S UP!
Plate up the creamy balti chicken curry. Garnish with the toasted cashew nuts and any remaining chilli (to taste). Serve the crispy poppadoms on the side. Wow, Chef!

Spice & All Things Nice Balti Curry Paste - 40ml
Free-range Chicken Pieces - 4
Cashew Nuts - 20g
Onion - 1
Carrot - 240g
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Butternut - 500g
Coconut Cream - 200ml
Spinach - 40g
Poppadoms - 2

Download the Recipe

Serves 3

MARINATING
In a bowl, combine 1½ tsp of curry paste and a drizzle of oil. Pat the chicken pieces dry with paper towel, and toss through the curry paste mixture. Season, and set aside to marinate.
TOASTING
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE CURRY BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrot pieces until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the remaining curry paste (to taste) and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Stir in the cooked chopped tomato, the butternut pieces, the marinated chicken pieces, and 750ml of water. Cover and simmer until the butternut softens and the chicken is almost cooked through, 20-25 minutes (stirring occasionally.)
MAKE IT CREAMY
Once the sauce has thickened, stir through the coconut cream. Cover and simmer, 7-8 minutes (stirring halfway). During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season and remove from the heat.
POPPIN’ POPPADOMS
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
GRUB’S UP!
Plate up the creamy balti chicken curry. Garnish with the toasted cashew nuts and any remaining chilli (to taste). Serve the crispy poppadoms on the side. Wow, Chef!

Spice & All Things Nice Balti Curry Paste - 60ml
Free-range Chicken Pieces - 6
Cashew Nuts - 30g
Onions - 2
Carrot - 360g
Garlic Cloves - 2
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Butternut - 750g
Coconut Cream - 300ml
Spinach - 60g
Poppadoms - 3

Download the Recipe

Serves 4

MARINATING
In a bowl, combine 2 tsp of curry paste and a drizzle of oil. Pat the chicken pieces dry with paper towel, and toss through the curry paste mixture. Season, and set aside to marinate.
TOASTING
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE CURRY BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrot pieces until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the remaining curry paste (to taste) and the chopped chilli (to taste). Fry until fragrant, 30-60 seconds (shifting constantly). Stir in the cooked chopped tomato, the butternut pieces, the marinated chicken pieces, and 1L of water. Cover and simmer until the butternut softens and the chicken is almost cooked through, 20-25 minutes (stirring occasionally.)
MAKE IT CREAMY
Once the sauce has thickened, stir through the coconut cream. Cover and simmer, 7-8 minutes (stirring halfway). During the final 1-2 minutes, stir through the shredded spinach and cook until wilted. Season and remove from the heat.
POPPIN’ POPPADOMS
Return the pan to medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
GRUB’S UP!
Plate up the creamy balti chicken curry. Garnish with the toasted cashew nuts and any remaining chilli (to taste). Serve the crispy poppadoms on the side. Wow, Chef!