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
- Heat a medium pan and lightly spray with the low-cal cooking oil.
- Finely chop the onions, garlic & ginger and fry on a high heat until they are golden brown.
- Mix together the curry past spices and blend in a food processor along with the browned onions, garlic and ginger.
- Place the past into a bowl and leave to cool before putting into the fridge.
- Chop the chicken breasts into small chunks & mix with the balti paste, so that each piece is evenly marinaded.
- Leave the chicken to marinate for at least an hour before cooking – to ensure the best taste!
- Once ready to cook, spray a large pan with low-cal cooking oil and heat along with the cinnamon stick.
- Add the chicken to the pan and cook off for approx. 4 minutes.
- Chop the red and orange peppers and add to the curry mixture.
- Add the chicken stock and tin of tomatoes and bring to the boil.
- Then turn down the heat & leave to simmer for 20 minutes, at this point the chicken should be cooked but check to be sure.
- Once ready, sprinkle the coriander to serve and enjoy!