Chicken Balti Curry | Slimming World & Weight Watcher Friendly

I’m a bit picky when it comes to Indian curries. There’s only two curries that I really like; Balti and Butter Chicken. Here’s our version of a Slimming World and Weight Watchers friendly Chicken Balti Curry.


Chicken Balti Curry | Slimming World & Weight Watcher Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

A jar of Balti curry sauce will set you back 22 syns. Balti curry from the takeaway will set you back 18 syns a portion. That’s a CRAZY amount of Syns! Why would you waste them when you can make this for no Syns at all?

Chicken Balti Curry | Slimming World & Weight Watcher Friendly

There’s 2 aspects to this Chicken Balti Curry ; making the Balti curry paste, and making the curry. The paste needs a food processor/stick blender/blender to make (see below) & there will be some left to put in the fridge.

You could use the paste to marinade some chicken that you could cook and leave in the fridge to munch on. It’ll keep for about 2 weeks in a jar – just make sure to sterilise the jar first.

Chicken Balti Curry | Slimming World & Weight Watcher Friendlyrld

We had this Chicken Balti Curry as part of a Slimming World Indian feast. We had 1.5 Syn Samosas, Syn Free Pakoras, Syn Free Indian Bubble & Squeak & some steamed spiced vegetables.

Chicken Balti Curry | Slimming World & Weight Watcher Friendly

This made for the PERFECT Saturday night Fakeaway!

Chicken Balti Curry | Slimming World & Weight Watcher Friendly

You could also add a side of Saag Aloo to complete the feast!

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What do I need to make this Chicken Balti Curry?

You really need a food processor/stick blender/blender to make the paste. It’s pretty essential! If you haven’t already got one, you should get one. They’re fab for making our Syn free Caramelised Red Onion Hummus, amongst other things!

This mini food chopper is just the right thing to use! Small, compact & will fit in the cupboard along with all of the other gadgets.

Next you need some Frylight!

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Chicken Balti Curry recipe.

Syn Free Chicken Balti curry | Slimming World


The Coconut or Sunflower Frylight is perfect for this Syn Free Chicken Balti Curry!

Chicken Balti Curry | Slimming World & Weight Watcher Friendly

Like the look of this  Chicken Balti Curry? Check out these other Slimming World recipes!

Saag Aloo | Slimming World & Weight Watchers Friendly
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Chicken Tikka Masala Curry | Slimming World & Weight Watchers Friendly
Syn Free Chicken Tandoori Kebabs | Slimming World
Syn Free Chicken Tandoori Kebabs | Slimming World
Indian Fried Rice-Featured
Syn Free Indian Fried Rice | Slimming World
What Every Slimming World-er Wants for Christmas | Slimming World
Chicken Korma Curry | Slimming World & Weight Watchers Friendly
syn free lamb rogan josh curry | Slimming World-9
Lamb Rogan Josh Curry | Slimming World & Weight Watchers Friendly


Some of you love this Chicken Balti Curry recipe!

chicken balti curry-jillbussey
One of our Instagram followers @jillbussey made this dish and loved it!

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Chicken Balti Curry | Slimming World & Weight Watcher Friendly

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Chicken Balti Curry | Slimming World & Weight Watcher Friendly

Votes: 94
Rating: 4.13
Rate this recipe!


Prep Time

Cooking Time

people 15 minutes 30 minutes



Slimming World 

373kcal Zero

Smart Points (Flex/Freestyle)



Per people Per people Per people
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

To Make The Balti Paste
  1. Roughly chop the onions, ginger & garlic
  2. Mist a pan with frylight and heat. Fry the onions, ginger & garlic
  3. Continue to fry on a high heat until the onion is golden brown
  4. Add the contents of the pan and the rest of the Balti paste ingredients into a food processor/blender & blend until it becomes a paste
  5. Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)
To Make The Curry
  1. Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so
  2. Spray a large pan with frylight & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
  3. Spray some more frylight into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes
  4. Add the chicken stock and tin of tomatoes & stock cube, stir will and bring to the boil
  5. Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
  6. After 15 minutes check the seasoning, if you need to add more salt - add it
  7. The chicken should now be cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

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  1. This recipe is absolutely gorgeous I actually can’t believe it’s Syn Free! So delicious with a good amount of spice. I’ve already added it to my recipe book. Served the curry with cauliflower rice so SP friendly.

  2. Made this tonight for my sister, niece and husband. It went down a storm! Nothing left! Thanks for sharing this creation. We also enjoyed the 1.5syn samosas to go with it! Am sure will make both again soon!

    1. Hi Karen
      It would probably take 4-5 hours in the slow cooker on med-high. But you must fry off the paste before adding it to the slow cooker. If you don’t it won’t have the right flavours

  3. Hey Kate,

    I class myself as a bit of a curry connoisseur, I made this tonight, and I have to say it is one, if not the best curry I have tasted, I added fresh red chilli just to give it a bit of an extra kick. Anyway 10/10

  4. Amazing curry. Even impressed the boyfriend who loves a good curry but isn’t so big on SW!! Really worth making and not much effort at all. Will be making again!

  5. Made this today and really liked it. I am a total beginner cook so for me this took quite a bit of effort in the planning – you need to give yourself a good two hours the first time you make this for prep, 1 hour in fridge, and then actual cooking. Hope to considerably reduce time next time now i know whats involved. Thought it was very spicy for a balti but enjoyed it nonetheless. One question – can you freeze the paste? Assume not but thought I’d ask! Will definitely be making this again – thanks a million!

  6. This is a fantastic recipe and it tastes so authentic with the added bonus that the Balti Paste is not loaded with oil and preservatives. Today I’ve made it for the third time and I love the fact that next time I make it I will have enough paste without making fresh. I made the paste yesterday which meant our meal was ready much quicker. This will definitely be one of my staple recipes from now on. Thank you very much!!!

  7. I made this for the first time last night and it was a hit with the whole family!! Absolutely loved it, it tasted so authentic and I love that there’s enough paste for next time. Thanks ladies, spot on as usual!

  8. So is it 8tbsp of the paste all together then? It says add 4tbsp of the paste and then later the chicken but it says earlier to mix the chicken and paste together in a freezer bag?

    1. Hi Laura
      Yes, you need to marinate the chicken in a freezer bag with 4 tbsps of the paste, then when you’re cooking the curry itself, you add the other 4 tbsps of paste to the pan to create the balti sauce. Hope that helps.

  9. So easy and absolutely fabulous. This went down a treat, with sweet potato wedges. Will be making this again. Great recipe. Thanks.

  10. I made this dish this evening. Thank you so much for an absolutely sublime recipe! It’s so deliciously authentic and moreish and while it packs a lovely spicy punch it doesn’t contain any Syns….amazing! Thank you for sharing, I look forward to making this again xx

  11. I Made this last week but didn’t tell anyone it was a Slimming recipe, went down a storm going to make it again this week and have a go at making some starters.

    Easy and tasty recipe thanks

  12. I m not sure what I’ve done wrong but the amount of paste I’ve got doesn’t look enough for 8 tbs for this recipe let enough for some left over .

  13. Absolutely delicious, enjoyed by everyone as an alternative to usual takeaway. Just added a few generous handfuls of spinach at the end as kids don’t like coriander.
    Thank you for such a lovely recipe

  14. This is the best meal I have had so far, absolutely delicious, thank you so much for sharing xx I have taken a photo but don’t know how to post it xx

  15. Made this balti, but with lamb last night. Served with cauliflower rice and your syn free onion bhajis. What can I say – gorgeous!!! Thanks for helping us all stay on track ☺️ Xx

  16. My son and his wife visit every Friday night and we always have an Indian takeaway. Decided to try this chicken balti instead along with the Syn Free onion bhajis. Full of flavour and absolutely delicious!!! Can see this definitely being a Friday night favourite and maybe alternating the chicken with beef or lamb. Thank you for sharing. Love it!!! xx

    1. I’ve just made it in the slow cooker today – divine!! Make the paste up first then bung all the ingredients in together. It’s lovely!

  17. I made this tonight, it was lush! Would rival any takeaway. I made syn free mushroom pilau rice to go with it. Well worth the effort of making

  18. This is amazing!! I made if for a friend last night with SW pilaf rice and bombay potatoes and it was perfect!! Keeping the rest to eat with my partner.
    I’m looking forward to trying other recipes on here now. Thank you.

  19. Wow, just tried this, amazing and very hot, might have been the jalapeño chilli flakes. What a fabulous curry, will definitely make this something I make on a regular basis.

    1. Hi Des
      Yes, use the normal paprika. Also bear in mind that this makes more balti paste than you need. You only use 4 level tbsps of the paste, then keep the rest in the fridge. 🙂

  20. H iJanie,
    I’ve tried a few of your recipes and am loving the range of foods that I thought I’d never be able to eat again! Thank you for creating pinch of nom 😍.
    I’ve been searching for a slimming world friendly recipe for a chicken/meat dhansak? I’ve found a few healthy recipes but the syn count is hard to work out so I was wondering whether you have any ideas for a SW Dhansak it’s really high in protein with meat and lentils and it’s sweet like a passanda without the 30 syn count which is mortifying.
    Thanks in advance.

    1. Hi Felicity
      Kay and Kate are the co-founders of Pinch of Nom, I’m just proud to be part of the team!
      We love curry too, and have lots of curries on the website. Check them out here.

      Dhansak should be fairly low in Syns, I’ve just searched a couple of recipes through Google and the ones I’ve found should be pretty low if you use Frylight rather than oil. Lentils are a P food and free. Get creative and give it a try! 🙂

  21. I was rushing and didn’t try the onions garlic ad ginger before making paste! will this matter? I’ve made before and delicious!

    1. Hi Ashley
      Once you’ve made the paste, you then fry it off in the pan when you start cooking this Balti dish. It should be okay. 🙂

  22. Just making this for tonight. One question. What do you use to make the ingredients into paste. I’ve used blender on my food processor. But it just spun the ingredients to the sides. Made it hard work. Must be easy way.
    Love all of you recipes thanks for the hard work you all put it,

    1. Hi Vivienne
      The moisture in the sautéed onion, ginger, garlic and tomato puree should create the paste fairly readily with the dry spices. A stick blender in a narrow container may help to keep everything together, if that makes sense!
      So glad you’re enjoying the recipes! 🙂

  23. Just made this for the first time (new to slimming world) took me ages to prepare I’m sure I’ll be quicker next time! Well,worth the time as it was absolutely delicious. Loved it and so did my husband

    1. So glad you enjoyed it, Cheryl! As you say, it’s well worth the prep time, and now that you know what to do, you’ll definitely be quicker next time! 🙂

  24. Made this for my tea. Added more veg and used turkey instead of chicken. It was phenomenal. Best curry I have ever made and will be my go to recipe from now on. Extremely glad I am the only one that will eat curry in my house as there is lots leftover. Might make it to the freezer… might not!

  25. At step 5 of making the curry, it says to add the chicken. Is the chicken completely raw at this point or do you fry it off separately for a few minutes to seal it first?

    1. Hi Chris
      You add the diced raw chicken at step 5. If you’d prefer to fry off separately first you can do that. 🙂

  26. Made this curry although I’m not doing SW but wanted a recipe that was healthy, it was lovely and tasty, will definitely make again than you

  27. I made this tokay. I have never had a more authentic tasting homemade curry, it was divine. I also made the syn free onion bahjis (substituting the sweet potato for an ordinary one) and they were perfect! So tasty. Thank you so much for these lovely recipes 🙂 xx

    1. Hi Lauren
      It would probably take 4-5 hours in the slow cooker on med-high. But you must fry off the paste before adding it to the slow cooker. If you don’t it won’t have the right flavours. 🙂

  28. My first attempt at one of your recipes and OMG! Amazing balti! Halved the paprika as I’m a wuss but the family all loved it

  29. Made this tonight and it was absolutely delicious. This is one of my favourite curries now. Glad I found this site.

  30. Can’t wait to try this, especially after reading all of the reviews. Am I right in saying that there is actually x2 stock cubes needed, one of which is dissolved into 150ml of water?
    And if I only like a tasty curry which isn’t hot hot hot, would it be ok to only use one set of the dried chilli flakes as I know these can create a lot of heat.
    Thanks in Advance

    1. Hi Millie
      That’s right. The chicken stock would be made using a stock cube (or stock pot) and 150mls water. The 2nd stock cube is crumbled straight into the ingredients in the pan. You can definitely dial the heat down by adding less of the chilli. That’s the good thing about making these, you can adjust to suit your personal tastes. Hope you enjoy it! This is a favourite in our house. 🙂

  31. I’m just in the process of mak8ng this curry and can’t wait to taste it!
    Is it ok to cook for longer than 15 minutes and also I feel like mine needs more liquid, is it ok to add more of the stock that’s remaining?


    1. Hi Janine
      It’ll be fine to cook for slightly longer, and if you want to thin the sauce down a little, adding stock will work well. Enjoy!! 😀

      1. Thanks so much! I’ve just had a little taste and it is absolutely delicious.
        By far the nicest home made curry I have ever made.
        Thanks again x

    1. Hi Alex
      You need to marinate the chicken for at least an hour in the balti paste before cooking to allow the flavours to infuse. No need to brown the chicken before putting into the stock. 🙂

  32. Hello
    I am going to make a curry tonight and I want it to be syn free and SP friendly, but the family won’t like it if it’s not creamy!
    Do you have any recommendations on the creamiest curry that is SP friendly and syn free?

  33. Hi, i have made this tonight and have to say this is the best sw friendly curry i have made! And i have made quite a few! I made the paste the other night and just refridgerated it so i could make the actual curry quickly after a day at work. This was delicious and defintly satisfied my takeaway cravings

  34. I’ve made 2 batches of this (which have already been devoured) and will be making more. It’s one of the best curries I’ve made – hubby can’t believe it’s syn free it is so tasty!

  35. Fab recipe thanks, only criticism is there is too much Chilli, I am from Birmingham & Balti’s are not chilli hot, they are more tomato based with the spice mix & very little veg. I will tweet mine to not put the 1/2 tsp chilli flakes in the curry sauce & less peppers too, I “sautéed’ some sliced onion and chopped the peppers and added them to the rice instead of the curry so we still get the speed foods in the entire meal.
    Love the fact thought that these recipes are available and it is giving me a whole new love for cooking! Thanks PON xx

  36. Wow! Just wow. Had this for tea this evening with your onion bhajis, rice and the aloo gobi from sw new range in Iceland (free with 3 meals /meats and syn free too… Win, win!) I loved it, husband loved it and there’s enough left for us both to have for lunch tomorrow. Delicious, thank you.

  37. Fabulous. Not long been on slimming world.
    Tried a fish pie last night which was not good and had to throw half away!
    This curry is ace. Had it with the onion and sweet potato bhajis – they are yum – with minty, cucumber riata
    Also with my own concoction of cauliflower bhaji – Pan with fry light in and mustard seeds, cumin seeds, fennel seeds, corriander seeds – heat till mustard seeds pop.
    Add cauli florets and frozen peas (and possibly half cooked chopped green beans) – turn heat down and cook for 20 mins. Shake occasionally.

  38. Had this last night with biryani and salt and pepper chips, i added another tin of chopped tomatoes and 1/4 tsp of carolina reaper chilli powder and it was just like having a hot Madras from an Indians.just the way i like a curry. How can i add a photo of it ?

    1. Hi Eve
      It would probably take 4-5 hours in the slow cooker on med-high, but you must fry off the paste before adding it to the slow cooker. If you don’t it won’t have the right flavours. Hope that helps! 🙂

    1. Hi Terri
      As long as you have used all the ingredients listed for the Balti paste, keep blending with the stick blender or food processor until it comes together. Thanks for getting in touch. 🙂

  39. We absolutely love this curry. I’m a bit of a wuss so himself has it as is and I either make a raita or just add some fromage frais to my plate. Win, win. Thanks for the recipe.

  40. I’ve made SW chicken tikka – if I add this as a replacement for the plain chicken would I still red to add both lots of balti paste as I’m not marinating the chicken…hope this makes sense 🙂

    1. Hi Lisa
      You can use the tikka chicken in the balti recipe. As you said, you shouldn’t need to marinate the chicken initially, so you could save on one lot of balti paste!

  41. Hi will braising steak be ok to use I have a few bits that need using I’m planning to do it in the slow cooker ive tried the rogan josh and was lovely fancy this now thanks

    1. Hi Linda
      It may be possible to use braising steak, but you’d need to cook it low and slow to give the meat time to become tender.
      Hope that helps. 🙂

  42. Amazing. Even if you are not on slimming world or weight watchers this is a fabulous recipe for a curry. Paste is not floating in oil like shop bought and also has no nasties in it.

    Better for your waistline and your health than any takeaway….

  43. Absolutely amazing recipe! It’s the first curry I have ever made and my God it was good. Really easy to follow and tasted like it could have been from a takeaway!

  44. So thought it was 15min prep and 30min cook so didn’t leave time to cool the paste and let the chicken sit in it in the fridge! I simply stirred it straight into the chicken and let is sit on the side for ten and then threw it all in. I’m worried now though as it hadn’t cooled down first. I know I won’t get the full flavour but is it OK the way I did it? Chicken obviously cooked thoroughly and piping hot! Thanks 🙂

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Slimming World Recipes
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