Chicken and Spinach Balti

AuthorThe Batch Lady

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Standard batch serves 4

Batches1 Batch
 2 cups frozen diced onions
 500 grams chicken or turkey breasts (3 breasts = approx 500 g)
 12 frozen spinach cubes
 2 cans chopped tomatoes
 ½ jar Pataks Balti spice paste (1/2 jar = approx 150g)
 Broccoli florets (optional)
 150 millilitres water, optional
1

Method
With a small amount of oil in a large pan soften the onions over a medium heat, for around 5 minutes.
Chop your chicken or turkey and add to the pan stirring occasionally until cooked through, about 10-12 minutes more.
Next add the frozen spinach, chopped tomatoes, fresh broccoli and Balti paste.
Leave to cook, stirring occasionally until the spinach is mixed throughout the curry.
You may wish to add some water if the curry is thicker than you would like.

2

Ready for the Freezer
Leave the curry to cool, then portion into sealable freezer bags.
1 portion = 1 cup or 230ml.
Label your bag and flatten making sure all the air is out.
I freeze these next to Nan breads, so the meal is easy to grab.

3

Ready to Eat
Defrost overnight in fridge and then simply heat in microwave or on stovetop until piping hot. Serve with Nan bread and rice.
(Nan bread can be heated in oven directly from frozen).

4

Batching
I always make 2-3 of these at a time simply double the portions. It saves wasting the leftover curry paste that will no doubt have died at the back of the fridge if not used.
For kids, once cooked mix with low fat crème fraiche, so the curry flavour is very subtle and mild.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 2 cups frozen diced onions
 500 grams chicken or turkey breasts (3 breasts = approx 500 g)
 12 frozen spinach cubes
 2 cans chopped tomatoes
 ½ jar Pataks Balti spice paste (1/2 jar = approx 150g)
 Broccoli florets (optional)
 150 millilitres water, optional

Directions

1

Method
With a small amount of oil in a large pan soften the onions over a medium heat, for around 5 minutes.
Chop your chicken or turkey and add to the pan stirring occasionally until cooked through, about 10-12 minutes more.
Next add the frozen spinach, chopped tomatoes, fresh broccoli and Balti paste.
Leave to cook, stirring occasionally until the spinach is mixed throughout the curry.
You may wish to add some water if the curry is thicker than you would like.

2

Ready for the Freezer
Leave the curry to cool, then portion into sealable freezer bags.
1 portion = 1 cup or 230ml.
Label your bag and flatten making sure all the air is out.
I freeze these next to Nan breads, so the meal is easy to grab.

3

Ready to Eat
Defrost overnight in fridge and then simply heat in microwave or on stovetop until piping hot. Serve with Nan bread and rice.
(Nan bread can be heated in oven directly from frozen).

4

Batching
I always make 2-3 of these at a time simply double the portions. It saves wasting the leftover curry paste that will no doubt have died at the back of the fridge if not used.
For kids, once cooked mix with low fat crème fraiche, so the curry flavour is very subtle and mild.

Chicken and Spinach Balti

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