This week is National Curry Week and what better way to celebrate than cooking a delicious homemade curry in the shape of this spiced chicken balti.
Here at British Bakeware, we appreciate how busy life can be between work, household chores and picking the children up from school, and that’s before you start on the rest of the list! Well we have chosen a fantastic recipe from the good people over at BBC Good Food to help you celebrate National Curry Week 2015. The great thing about this recipe is that it can be prepared and cooked in just 35 minutes, which is no longer than a normal weekday meal would take. Featuring quinoa, which is a great source of protein, cashew nuts, coriander, chopped tomatoes, chicken and curry paste, this chicken balti is guaranteed to put a smile on your family and friends’ faces.
- 4 chicken breasts
- 2 large onions
- 4 tbsp of Balti curry paste
- 200g quinoa
- 400g of chopped tomatoes
- 1 litre of chicken stock
- 50g of salted cashew nuts
- 1 tbsp of sunflower oil
- Small bunch of chopped coriander leaves
Step 1-To start your national curry week celebrations, simply heat the sunflower oil in a large frying pan or wok and add the onions. Fry until they are soft then set them to one side on a plate.
Step 2- Cut the chicken breasts up in to chunks and add to the frying pan, cooking them until the juices run clear. Then add the Balti paste and quinoa as well as the onions. Allow this to cook for a couple of minutes more before pouring in the 400g of chopped tomatoes.
Step 3- Allow the curry to simmer for around 25 minutes to half an hour until the quinoa is tender and has soaked up all of the delicious flavours.
Step 4-Just before serving this brilliant spiced chicken balti, add the cashew nuts and coriander along with salt and pepper to taste.
Source: BBC Good Food