Name: Chicken balti
Prep time: 15 minutes
Cook time: 25 minutues
Yield: 2
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

A fragrant, flavoursome and warming balti dish.

Serves

Prep

15 minutes

Cook

25 minutues

Nutritional Information:

Each 467g serving contains (excludes serving suggestion)

KCal: 334
Carbs: 24.5g
Fibre: 10.9g
Protein: 42.2g
Fat: 5.1g
(Low)
Saturates: 0.7g
(Low)
Sugars: 19.9g
(Low)
Salt: 0.48g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

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

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Method

Step 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.

Step 2

Add the pepper, carrot and celery, and cook for 3–4 minutes, stirring regularly.

Step 3

Add the garlic, curry powder and garam masala, and stir well to coat everything in the spices.

Step 4

Add the chilli, tomatoes and tomato purée, and bring to a gentle boil.

Step 5

Cover and simmer for 12–14 minutes until the carrot is tender. Mix in the coriander and serve.

Recipe 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.

Chicken balti

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

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