Syn Free Chicken Balti Curry | Slimming World

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 Syn free Chicken Balti Curry.

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Syn Free Chicken Balti curry | Slimming World

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?

Syn Free Chicken Balti curry | Slimming World

There’s 2 aspects to this Syn Free 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.

Syn Free Chicken Balti curry | Slimming World

We had this Syn Free 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.

Syn Free Chicken Balti curry | Slimming World

This made for the PERFECT Saturday night Fakeaway!

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What do I need to make this Syn Free 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.

The Chicken

For the chicken breasts, I’d urge you to get hold of our Protein Food Shop hampers. They’re packed full of the BEST quality meat we’ve ever come across from an online butcher.

The hamper is incredible value for money, working out FAR cheaper than the supermarket.

The chicken breasts are lovely, plump and don’t have that horrid vac-pack smell when you open them up!

Syn Free Chicken Balti curry | Slimming World

We also have a few exclusive hamper deals available, so it’s well worth checking them out.

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!

Syn Free Chicken Balti curry | Slimming World

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

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Some of you love this Syn Free Chicken Balti Curry recipe!

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

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

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Syn Free Chicken Balti | Slimming World

You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

 

Syn Free Chicken Balti Curry

Votes: 63
Rating: 4.06
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 15 minutes 30 minutes

Calories

Weight Watchers

Slimming World 

373kcal Zero

Smart Points (Flex/Freestyle)

Zero

Syns

Per people Per people Per people
INGREDIENTS
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.

INSTRUCTIONS
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 booked 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

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 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.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

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. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
Kay

92 Comments
  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. http://pinchofnom.com/?s=curry

      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!

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