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.
A jar of Balti sauce will set you back 22 syns. Balti 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?
There’s 2 aspects to this Balti; making the Balti 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.
We had this Syn Free Chicken Balti 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.
This made for the PERFECT Saturday night Fakeaway!
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What do I need to make this Syn Free Chicken Balti?
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!
Anytime we need to replace oil to cook things in the oven we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!
The Coconut or Sunflower Frylight is perfect for this Syn Free Chicken Balti!
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Mist a pan with frylight and heat. Fry the onions, ginger & garlic
Continue to fry on a high heat until the onion is golden brown
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
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
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
Spray a large pan with frylight & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
Spray some more frylight into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes
Add the chicken stock and tin of tomatoes & stock cube, stir will and bring to the boil
Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
After 15 minutes check the seasoning, if you need to add more salt - add it
The chicken should now be booked through, but check it. Add the garam masala & ground coriander. Cook for a further 3 minutes & serve
Syn values given are correct at time of writing but may not always be accurate.
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