Easy Chicken Balti

Chicken Balti

Need a healthier version of your favourite Friday night curry? Look no further. Rather than reaching for the takeaway menu this weekend, have a go at creating our Chicken Balti Curry to meet that craving in a healthier way.



  • 1 large onion
  • ½ inch ginger
  • 2  garlic cloves
  • 2 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 3 tbsp tomato puree
  • 1 tsp salt
  • 1/2 tsp ground black pepper


  • 4 chicken breasts
  • 1 tin chopped tomatoes
  • 150 ml chicken stock
  • 1 cinnamon stick
  • 2 red pepper
  • 1 orange pepper
  • 1 handful fresh coriander roughly chopped




  1. Heat a medium pan and lightly spray with the low-cal cooking oil.
  2. Finely chop the onions, garlic & ginger and fry on a high heat until they are golden brown.
  3. Mix together the curry past spices and blend in a food processor along with the browned onions, garlic and ginger.
  4. Place the past into a bowl and leave to cool before putting into the fridge.


  1. Chop the chicken breasts into small chunks & mix with the balti paste, so that each piece is evenly marinaded.
  2. Leave the chicken to marinate for at least an hour before cooking – to ensure the best taste!
  3. Once ready to cook, spray a large pan with low-cal cooking oil and heat along with the cinnamon stick.
  4. Add the chicken to the pan and cook off for approx. 4 minutes.
  5. Chop the red and orange peppers and add to the curry mixture.
  6. Add the chicken stock and tin of tomatoes and bring to the boil.
  7. Then turn down the heat & leave to simmer for 20 minutes, at this point the chicken should be cooked but check to be sure.
  8. Once ready, sprinkle the coriander to serve and enjoy!

Georgia Williams

Georgia Williams

Writer and expert