Have you been craving a smooth, aromatic lively chicken curry? This coconut cream thickened, spinach loaded, spring onion flecked, black rice based shibang is just the dish to satiate that very desire. Jazzed up with a crunch of buttery cashews and oh me, oh my, you’re good to go!
Balti Chicken Curry
Balti Chicken Curry
with cashew nuts, coconut cream & spring onion
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Rice
- Carrot
- Cashew Nuts
- Chicken
- Coconut Cream
- Cooked Chopped Tomato
- Free-range Chicken Breast
- Free-range Chicken Breasts
- 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 and set aside until serving.
MARINATING & TOASTING
In a medium-sized bowl, mix together 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. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
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 100ml 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 cream and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir 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 black rice and smother in creamy balti Chicken curry. Garnish with the toasted cashew nuts, 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 and set aside until serving.
MARINATING & TOASTING
In a medium-sized bowl, mix together 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. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
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 150ml 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 cream and Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir 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 black rice and smother in creamy balti Chicken curry. Garnish with the toasted cashew nuts, 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 and set aside until serving.
MARINATING & TOASTING
In a large bowl, mix together 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. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
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 12-15 minutes until thickened, stirring occasionally.
THINGS ARE ABOUT TO GET CREAMY
Once the sauce has thickened, stir through the coconut cream and Chicken pieces. Replace the lid and simmer for 7-8 minutes until the chicken is cooked through, giving it a stir 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 black rice and smother in creamy balti Chicken curry. Garnish with the toasted cashew nuts, 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 and set aside until serving.
MARINATING & TOASTING
In a large bowl, mix together 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. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
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 250ml of water. Bring to a simmer, pop on a lid, and cook for 12-15 minutes until thickened, stirring occasionally.
THINGS ARE ABOUT TO GET CREAMY
Once the sauce has thickened, stir through the coconut cream and Chicken pieces. Replace the lid and simmer for 7-8 minutes until the chicken is cooked through, giving it a stir 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 black rice and smother in creamy balti Chicken curry. Garnish with the toasted cashew nuts, 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 cashew nuts, coconut cream & spring onion is between 20 and 35 minutes.
What is the total time required to make Balti Chicken Curry with cashew nuts, coconut cream & spring onion?
The total time required to make Balti Chicken Curry with cashew nuts, coconut cream & spring onion 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?
Black Rice, Carrot, Cashew Nuts, Chicken, Coconut Cream, Cooked Chopped Tomato, Free-range Chicken Breast, Free-range Chicken Breasts, 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: 876, Carbs: 90 grams, Fat: grams, Protein: 51.2 grams, Sugar: 18.2 grams, Salt: 992 grams
How do I prepare Balti Chicken Curry?
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 and set aside until serving. MARINATING & TOASTING: In a medium-sized bowl, mix together 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. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. 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 150ml 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 cream and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir 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 black rice and smother in creamy balti chicken curry. Garnish with the toasted cashew nuts, sliced spring onion and any remaining chilli. Wow, Chef!
What should be prepared from my kitchen to make Balti Chicken Curry?
Black Rice, Carrot, Cashew Nuts, Chicken, Coconut Cream, Cooked Chopped Tomato, Free-range Chicken Breast, Free-range Chicken Breasts, 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?
876 calories
How much fat content does Balti Chicken Curry have?
grams
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