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Chicken balti

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A fragrant, flavoursome and warming balti dish.
Serves
2
Prep
15 minutes
Cook
25 minutues
Each 467g serving contains (excludes serving suggestion)
KCal
253
Carbs
22.20g
Fibre
11.20g
Protein
26.10g
Fat
4.60g
Saturates
0.70g
Sugars
17.40g
Salt
0.50g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp rapeseed oil
1 onion, chopped
2 skinless chicken breasts, cubed
1 green pepper, chopped
2 carrots, chopped
1 stick celery
4 cloves garlic, crushed
2–3 heaped tsp curry powder
1 heaped tsp garam masala
1 green chilli, sliced into rings
1 x 400g tin chopped tomatoes
1 tbsp tomato purée
25g fresh coriander, chopped
Method
  1. Add the oil to a pan, followed by the onion, and cook for 3–4 minutes until softened. Add the chicken and cook for 2–3 minutes.
  2. Add the pepper, carrot and celery, and cook for 3–4 minutes, stirring regularly.
  3. Add the garlic, curry powder and garam masala, and stir well to coat everything in the spices.
  4. Add the chilli, tomatoes and tomato purée, and bring to a gentle boil.
  5. Cover and simmer for 12–14 minutes until the carrot is tender. Mix in the coriander and serve.
Chefs tips
  • We’ve used curry powder – unlike curry paste, it doesn’t have added salt or fat.
  • You could use lean pork or cubes of lamb for this dish. For a vegetarian/vegan version, replace the chicken with a tin of chickpeas or mixed beans.
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