THIS week is National Curry Week, and what better way to celebrate than with wonderfully easy curry dishes? My recipe takes less than 15 minutes to cook, plus it freezes brilliantly.
My chicken and spinach Balti is an all-time favourite in our house and I’m sure it will be in yours too. With a curry I like to keep it quite simple and use minimal seasoning so they are perfect for the whole family, but if you prefer a little more spice, add some fresh chopped chillies, along with some fresh coriander or even a few sesame seeds. Enjoy!
Chicken and spinach Balti
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
You need:
- 300g frozen diced onions
- 3 chicken breasts
- 12 frozen spinach cubes
- 2 x 400g tins chopped tomatoes
- ½ jar Balti spice paste (approx 150g)
Method:
- Add a small amount of oil to a large frying pan and soften the onions over a medium heat, for around 5 minutes.
- Chop the chicken into cubes and add to the pan, stirring occasionally until cooked through, for about 10 to 12 minutes.
- Add the frozen spinach, chopped tomatoes and Balti paste.
- Leave the curry to cook, stirring occasionally until the spinach is mixed through. You may wish to add some water if the curry is thicker than you would like.
Ready to freeze: Leave the curry to cool, then portion into sealable freezer bags (one portion is approx 230ml).
Label your bags and flatten them, making sure all the air is out. I freeze these next to naan breads, so the meal is ready to grab from the freezer.
Ready to eat: Defrost the curry overnight in the fridge, then simply heat it in a microwave or on the stove top until piping hot. Serve with naan bread (pre-heated in the oven).
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.
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