Chicken Balti Curry

  • 15MINS
  • 30MINS
  • 373KCAL

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.

Easy Peasy Chicken Balti Curry pinchofnom.com
4

NutritionPer Serving

  • Calories373
  • Carbs31g
  • Protein42g
  • Fat12g
  • Saturates3g
  • Sugars11g

Chicken Balti Curry_047_Pinch of Nom Slimming Recipes

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 to know 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) and 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.

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

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 or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers Friendly is this Chicken Balti Curry recipe?

  • You need to count 2 Points per portion of this Chicken Balti Curry recipe if you’re on WW Green. 
  • You need to count 0 Points per portion of this Chicken Balti Curry recipe if you’re on WW Blue.
  • You need to count 0 Points per portion of this Chicken Balti Curry recipe if you’re on WW Purple.

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

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!

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

How many calories are in this Chicken Balti Curry?

There are 373 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.

To make the Balti paste

Step 1

Roughly chop the onions, ginger and garlic.

Step 2

Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger and garlic.

Step 3

Continue to fry on a high heat until the onion is golden brown.

Step 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.

Step 5

Place in a bowl, allow to cool and put in the fridge (will last for a couple of weeks in the fridge).

To make the curry

Step 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.

Step 1 pinchofnom.com

Step 2

Spray a large pan with low calorie cooking spray and heat. Add in the cinnamon stick and chilli flakes and cook for 2 minutes.

Step 3

Spray some more low calorie cooking spray into the pan and add 4 tbsp of the balti paste. Cook off for 2 more minutes.

Step 3 pinchofnom.com

Step 4

Add the chicken stock and tin of tomatoes and stock cube, stir will and bring to the boil.

Step 5

Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes.

Step 6

After 15 minutes check the seasoning, if you need to add more salt – add it.

Step 7

The chicken should now be cooked through, but check it. Add the garam masala and fresh coriander. Cook for a further 3 minutes and serve.

Chicken Balti Curry_047_Pinch of Nom Slimming RecipesWhat 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;

Saag Aloo pinchofnom.com
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This made for the PERFECT Saturday night Fakeaway!

How long can you keep this 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 Chicken Balti Curry in the fridge for approximately 2 days.

Can I freeze this 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!

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.

Our NEW cookbook Everyday Light is OUT NOW!

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.
  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 373
  • Carbs 31G
WW Points
  • 2 Green
  • 0 Blue
  • 0 Purple

Ingredients

Balti Paste

  • 2 large Onions
  • 1 cm Ginger
  • 2 cloves Garlic
  • 1 tsp Turmeric
  • 1/2 tsp Chilli Flakes
  • 2 tbsp Paprika
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 3 tbsp Tomato Puree

Balti Curry

  • 450 g Chicken Breasts diced
  • 1 tin Chopped Tomatoes
  • 150 ml Chicken stock
  • 1/2 tsp Chilli Flakes
  • 1 Cinnamon Stick or 1 tsp Cinnamon
  • 1 Red Pepper cut into strips
  • 1 Yellow Pepper cut into strips
  • 1 Orange Pepper cut into strips
  • 1 handful Fresh Coriander roughly chopped
  • 1 tsp Garam Masala
  • 1 Chicken Stock Cube

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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

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88 comments

See what others have to say

Dawn PardoeFriday 30th August 2019

I absolutely loved this balti. It’s the best curry recipe I have ever cooked and it has the added bonus of being slimming friendly. Hubby loved it too!! I had the idea of freezing the leftover paste in an ice cube tray for next time. Would that work?

Reply

    Emma TThursday 19th September 2019

    Hi Dawn,

    That’s a great idea! So glad you enjoyed it!

    Reply

JillSunday 25th August 2019

I made this last night and it is SO tasty.

Reply

AmySaturday 18th May 2019

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 🙂

Reply

    CateFriday 31st May 2019

    Yes how you did it is fine, it’s just to enhance the flavour 🙂

    Reply

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