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: 643, Carbs: 71 grams, Fat: grams, Protein: 45.2 grams, Sugar: 16.6 grams, Salt: 915 grams

How do I prepare Balti Chicken Curry?

MARINATING: In a medium-sized bowl, mix 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. 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. 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 160ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally. GRUB’S UP!: Make a bed of brown rice and smother in creamy balti chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef! THINGS ARE ABOUT TO GET CREAMY: Once the sauce has thickened, stir through the coconut milk and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it 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.

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: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Have you been craving a smooth, aromatic, lively balti chicken curry? This coconut milk thickened, spinach loaded, spring onion flecked, brown basmati rice based shibang is just the dish to satiate that very desire. Oh me, oh my, you’re good to go!

Balti Chicken Curry

with coconut milk, fresh chillies & spring onion

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Carrot
Chicken
Coconut Milk Lite
Cooked Chopped Tomato
Free-range Chicken Mini Fillets
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.
MARINATING
In a medium-sized bowl, mix 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.
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 80ml 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 milk and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it 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 brown rice and smother in creamy balti chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!

Brown Basmati Rice - 60ml
Spice & All Things Nice Balti Curry Paste - 10ml
Free-range Chicken Mini Fillets - 150g
Onion - 1
Carrot - 120g
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Coconut Milk Lite - 100ml
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.
MARINATING
In a medium-sized bowl, mix 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.
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 160ml 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 milk and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it 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 brown rice and smother in creamy balti chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!

Brown Basmati Rice - 120ml
Spice & All Things Nice Balti Curry Paste - 20ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
Carrot - 240g
Garlic Cloves - 2
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Coconut Milk Lite - 200ml
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.
MARINATING
In a medium-sized bowl, mix 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.
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 10-12 minutes until thickened, stirring occasionally.
THINGS ARE ABOUT TO GET CREAMY
Once the sauce has thickened, stir through the coconut milk and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it 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 brown rice and smother in creamy balti chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!

Brown Basmati Rice - 240ml
Spice & All Things Nice Balti Curry Paste - 30ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
Carrot - 360g
Garlic Cloves - 3
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Coconut Milk Lite - 300ml
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.
MARINATING
In a medium-sized bowl, mix 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.
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 300ml 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 milk and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, stirring it 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 brown rice and smother in creamy balti chicken curry. Garnish with the sliced spring onion and any remaining chilli. Wow, Chef!