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

Each 467g serving contains (excludes serving suggestion)

KCal

334

Carbs

24.5g

Fibre

10.9g

Protein

42.2g

Fat

5.1g

Saturates

0.7g

Sugars

19.9g

Salt

0.48g

Fruit/Veg Portion

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.

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Chicken balti

Ingredients