Chicken Balti Curry

  • 15MINS
  • 30MINS
  • 373KCAL

A takeaway favourite across the UK, our Chicken Balti Curry will satisfy your craving without compromising a slimming or Weight Watchers diet

Easy Peasy Chicken Balti Curry pinchofnom.com
4

NutritionPer Serving

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

Chicken Balti Curry - 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!

Our Chicken Balti Curry proves you can enjoy a tasty, aromatic curry without reaching for the takeaway menu. Simple, wholesome ingredients and an easy 2-step method: making the paste and making the curry. This is the traditional way of making a curry and makes sure all those wonderful flavours are able to combine well.

You’ll even have some paste leftover for next time, but we’re sure it won’t last long in the fridge before you make a Chicken Balti Curry again!

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?

A food processor/stick blender/blender is essential to make the paste. If you haven’t already got one, you won’t regret investing in one. They’re not too expensive, and can be used for soups, hummus, curry pastes and so much more!

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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.

Jazz up curry night with these restaurant style individual curry bowls, for an authentic experience!

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.

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 - 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;

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This makes 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.

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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
  • 3 tbsp tomato puree
  • 2 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper

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 ground 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.

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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 low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
  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
  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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107 comments

See what others have to say

NicoleTuesday 26th May 2020

Hey can I use ginger in powder form instead of fresh ginger? I forgot to buy on our shopping trip.

Reply

    Sharon FitzpatrickWednesday 27th May 2020

    Hi Nicole, yes, you could try using about 1 tsp ground ginger instead of the fresh ginger, although fresh ginger would really be a better choice in a curry. But if you’re stuck and haven’t got fresh ginger, it should be fine.

    Reply

MandSunday 15th March 2020

Hi. I have made the paste, will add to the fridge once cooked down. I’m making the chicken tomorrow and will marainde hour before, once finished I plan to freeze it all. But what about the paste? Do I make it as per the instructions and then freeze it all once all cooked, and if any paste is left over freeze that separately? Thanks!

Reply

    Holly LevellMonday 18th May 2020

    Hi Mand, the Chicken Balti Curry is great for freezing, allow it to cook and once cooled and pop in the freezer. Any extra paste can be cooled and left in a sealed contained for up to 2 weeks ready to use next time.

    Reply

Dolores McredmondSaturday 14th March 2020

Nicest Balti I’ve had. I added some cauliflower and squash for extra veg.

Reply

    HollyWednesday 6th May 2020

    Hey Dolores, great idea with the extra veg! Glad you enjoyed the recipe!

    Reply

AmySunday 16th February 2020

Made this last night. Its the best curry Ive ever made. Very authentic taste. Added extra fennel seeds and cardomen seeds with the cinnemon stick too. Defo recommend making this.

Reply

    Sharon FitzpatrickThursday 7th May 2020

    Hi Amy, we’re so pleased to hear this! Thanks for taking the time to let us know.

    Reply

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