Spicy Chicken Balti

A quick and easy Indian curry.

  • Easy
  • Serves 4
  • 30mins


  • 50g Buchanan’s cashews
  • 1 tbsp sunflower oil
  • 2 large onions, sliced
  • 4 chicken breasts, sliced
  • 4 tbsp balti curry paste
  • 400g can chopped tomatoes
  • 1 litre chicken stock
  • Small bunch coriander leaves chopped
  • Buchanan's Long Grain rice to serve


  1. Heat the oil in a pan and fry the onions until softened slightly, remove from pan and place to the side.
  2. Add the chicken to the pan and cook until browned. Stir in the balti paste and onions.
  3. Sizzle for a few minutes, then pour in the tomatoes and stock and give everything a good mix.
  4. Allow to simmer for a while then stir in the cashews and corriander and serve over a bed of rice.