eCook Meal
Balti Chicken Curry
with poppadoms & cashew nuts
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R215.71
for 4 servings · R53.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Balti Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Nut, Chicken, Chilli, Coconut Cream, Garlic, Onion, Poppadom, Spice & All Things Nice Balti Curry Paste, Spinach, Tomato
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?
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. 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! 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. 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 Nut, Chicken, Chilli, Coconut Cream, Garlic, Onion, Poppadom, Spice & All Things Nice Balti Curry Paste, Spinach, Tomato
How many calories does Balti Chicken Curry have?
1069 calories
How much fat content does Balti Chicken Curry have?
grams