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: 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?

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

Balti Chicken Curry

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

with cashew nuts, coconut cream & spring onion

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Black Rice - 75ml
Spice & All Things Nice Balti Curry Paste - 10ml
Cashew Nuts - 15g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Coconut Cream - 100ml
Free-range Chicken Breast - 1
Spinach - 50g
Spring Onion - 1

Download the Recipe

Serves 2

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!

Black Rice - 150ml
Spice & All Things Nice Balti Curry Paste - 20ml
Cashew Nuts - 30g
Onion - 1
Carrot - 240g
Garlic Cloves - 2
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Coconut Cream - 200ml
Free-range Chicken Breasts - 2
Spinach - 100g
Spring Onions - 2

Download the Recipe

Serves 3

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!

Black Rice - 225ml
Spice & All Things Nice Balti Curry Paste - 30ml
Cashew Nuts - 45g
Onions - 2
Carrot - 360g
Garlic Cloves - 3
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Coconut Cream - 300ml
Free-range Chicken Breasts - 3
Spinach - 150g
Spring Onions - 3

Download the Recipe

Serves 4

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!