Chicken Balti Curry

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 friendly Chicken Balti Curry.

Chicken Balti Curry | Slimming & 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 👍

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 Friendly

If you’re a fan of fakeaways, why not try some more of our curry recipes.

How many calories are in this Chicken Balti Curry?

There are 284 calories in each portion of our Chicken Balti Curry, which means it falls into our Everyday Light category. You can find all of our other Everyday Light recipes here.

Don’t forget to add on extra calories or nutritional info to account for any accompaniments.

This Chicken Balti Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

How Weight Watchers Friendly is this Chicken Balti Curry recipe?

You only need to count 3 Points per portion of this Chicken Balti Curry recipe, but don’t forget to add on any extra points depending on what you choose to serve it with.

As always, if in doubt, please double check all nutritional values yourself, as we cannot guarantee the accuracy of our calculations. 

Chicken Balti Curry | Slimming & Weight Watcher Friendly

What diets is this Chicken Balti Curry recipe suitable for?

This Chicken Balti Curry recipe is suitable if you’re gluten free as long as you swap out the stock cubes for gluten free versions.

You could also enjoy this Chicken Balti Curry if you’re following dairy free diet. 

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

Chicken Balti Curry | Slimming & Weight Watcher Friendly

What can I serve with this Chicken Balti Curry?

You can have this Chicken Balti Curry as part of a low calorie. slimming Indian feast, along with these;

This made for the PERFECT Saturday night Fakeaway!

Chicken Balti Curry | Slimming & Weight Watcher Friendly

What do I need to make this Chicken Balti Curry?

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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 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.

How to make Chicken Balti Curry

  • Fry off the onion, garlic and ginger for the Balti paste.
  • Add them and thee rest of the Balti paste ingredients to a food processor (or use a stick blender) and blitz until it forms a paste.
  • Marinate the chicken in the paste for an hour or so.
  • Cook off the paste, then add the sauce ingredients. 
  • Finally, add the chicken and peppers. Simmer until cooked.

 
Chicken Balti Curry | Slimming & Weight Watcher Friendly

How long can you keep Chicken Balti Curry in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Campfire stew in the fridge for approximately 2 days.

Can I freeze Chicken Balti Curry?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it has cooled down completely.
  • Use an air-tight container or bag that is suitable for freezing.
  • Don’t forget to add a label with what it is, and on what date you put it in the freezer!
  • Unless you fancy mystery food for dinner haha.

Just let it defrost, then pop it in the microwave to reheat. Or you could reheat it in the oven if you prefer.

Make sure they are piping hot before you eat them!

How do I reheat Chicken Balti Curry?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Some of you love this Chicken Balti Curry recipe!

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One of our Instagram followers @jillbussey made this dish and loved it!

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Chicken Balti Curry | Slimming & Weight Watcher Friendly

Votes: 97
Rating: 4.12
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 15 minutes 30 minutes

Calories

WW

Carbs

284kcal Zero

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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INGREDIENTS
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INSTRUCTIONS
To Make The Balti Paste
  1. Roughly chop the onions, ginger & garlic
  2. Mist a pan with Low calorie cooking spray 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!

RECIPE NOTES

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.

IMPORTANT INFORMATION

Although pinchofnom.com 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 pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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85 Comments
    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

  1. 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

  2. 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!

  3. 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!

  4. 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!!!

  5. 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!

  6. 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?

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

  8. 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

  9. 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 .

  10. 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

  11. 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

    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!

  12. 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.

  13. 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.

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

  15. 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,

  16. 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!

  17. 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?

  18. 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

  19. 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

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

  21. 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

  22. 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?

    Thanks!

    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

  23. 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

  24. 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 ?

  25. 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.

  26. 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 🙂

  27. 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

  28. 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!

  29. 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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