Get ready to spice up your weeknight dinners, Chef! Chicken pieces are marinated in a spicy curry paste and cooked until juicy & tender. The curry is made with onion & carrot, grated garlic, and cooked chopped tomato, all simmered together to create a rich sauce. Served on a bed of rice.
Balti Chicken Curry
Balti Chicken Curry
with white basmati rice
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Cooked Chopped Tomato
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Spice & All Things Nice Balti Curry Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
GET THE RICE GOING
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced Carrot until browned, 4-5 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 100ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 10-12 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the Chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 3-4 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti Chicken curry. Nice work, Chef!
GET THE RICE GOING
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced Carrot until browned, 4-5 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 10-12 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the Chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 3-4 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti Chicken curry. Nice work, Chef!
GET THE RICE GOING
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced Carrot until browned, 5-6 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 200ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 12-15 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the Chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 4-5 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti Chicken curry. Nice work, Chef!
GET THE RICE GOING
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover.
MARINATING…
In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced Carrot until browned, 5-6 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 250ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 12-15 minutes (stirring occasionally).
FINISH OFF STRONG
Once the sauce has thickened, stir through the Chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 4-5 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat.
GRUB’S UP!
Make a bed of basmati rice and smother in the balti Chicken curry. Nice work, Chef!
Frequently Asked Questions
What is the preparation time for Balti Chicken Curry?
The preparation time for Balti Chicken Curry with white basmati rice is between 20 and 35 minutes.
What is the total time required to make Balti Chicken Curry with white basmati rice?
The total time required to make Balti Chicken Curry with white basmati rice 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?
Carrot, Chicken, Cooked Chopped Tomato, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Onion, Onions, Spice & All Things Nice Balti Curry Paste, White Basmati Rice
What is the nutritional information of Balti Chicken Curry?
Calories: 578, Carbs: 82 grams, Fat: grams, Protein: 45.1 grams, Sugar: 13.7 grams, Salt: 714 grams
How do I prepare Balti Chicken Curry?
GET THE RICE GOING: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff up with a fork and cover. MARINATING…: In a bowl, combine ½ a 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 medium heat with a drizzle of oil. When hot, fry the diced onion and the diced carrot until browned, 4-5 minutes. Add the grated garlic and the remaining curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook until thickened, 10-12 minutes (stirring occasionally). FINISH OFF STRONG: Once the sauce has thickened, stir through the chicken pieces. Replace the lid and simmer until the chicken is cooked through, for 3-4 minutes (stirring halfway). Add seasoning and a sweetener. Remove from the heat. GRUB’S UP!: Make a bed of basmati rice and smother in the balti chicken curry. Nice work, Chef!
What should be prepared from my kitchen to make Balti Chicken Curry?
Carrot, Chicken, Cooked Chopped Tomato, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Onion, Onions, Spice & All Things Nice Balti Curry Paste, White Basmati Rice
How many calories does Balti Chicken Curry have?
578 calories
How much fat content does Balti Chicken Curry have?
grams
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