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
Balti Chicken Curry
with poppadoms & cashew nuts
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
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.
How many servings does Balti Chicken Curry provide?
4 servings
What are the main ingredients in Balti Chicken Curry?
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
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?
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
How many calories does Balti Chicken Curry have?
1069 calories
How much fat content does Balti Chicken Curry have?
grams
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