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

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
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.

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

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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. Check out 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 well 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

N SmithSaturday 8th February 2020

My word! Balti is my fav curry at the Indian. I didn’t think it would come remotely close but this curry is gorgeous. It’s actually better than a takeaway. Thank you so much for all your fan recipes. Wow, I can’t believe I actually made a curry from scratch too ?

Seriously, it’s great. You should try!

Ps. I used skinkess/boneless chicken thighs as find them more flavoursome and don’t tend to dry out. I cooked them for 30 mins instead of 15 mins. I will be making with the thighs again.

Reply

    Steve CowderoyThursday 7th May 2020

    Hi N Smith, thanks for letting us know how you got on with this recipe. I’m so glad you enjoyed this curry, it is one of our favourites too.

    Reply

StaceySunday 26th January 2020

Hi, can this be done In a slow cooker? Thanks

Reply

    SharonFriday 29th May 2020

    Hi Stacey, we haven’t tested this recipe in a slow cooker, but other readers have told us they’ve cooked it in the slow cooker very successfully. Let us know how it goes if you try it. Thanks for getting in touch.

    Reply

    LisaFriday 29th May 2020

    Hi Stacy. You can cook this in a slow cooker, but for best result, you would still need to fry the paste and chicken, to release the flavours of the spices and prevent them being bitter. Hope this helps

    Reply

Becci TaylorSaturday 25th January 2020

This was amazing! Had it tonight instead of ordering a takeaway!

Reply

    Steve CowderoyTuesday 12th May 2020

    Hi Becci, i’m so glad you enjoyed this recipe, thanks for letting us know.

    Reply

AmberWednesday 15th January 2020

I don’t have a food processor or a blender, can I still make this? Will it be as good?

Reply

    Holly LevellMonday 18th May 2020

    Hi Amber, you could use a stick blender if you have one of those? Or just chop the onion, ginger and garlic very finely

    Reply

SandraWednesday 8th January 2020

Love this recipe have made twice now, can I substitue lamb for chicken to make with my left over paste?

Reply

    Steve CowderoyFriday 22nd May 2020

    Hi Sandra, that sounds lovely, lamb would be nice in this dish. Thanks for getting in touch with us and please let us know how it goes.

    Reply

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

Jen DeburghFriday 3rd May 2019

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!

Reply

Carolyn DonnachieWednesday 1st May 2019

Made this tonight from the cook book, big thumbs up from this house ????

Reply

Andrea PurcellFriday 22nd February 2019

Curry was amazing..Thank you….the little bit that was left made chicken balti pasties for lunch the next day..????

Reply

LindaTuesday 5th February 2019

Hi Jane I did it with braising steak in the slow cooker was lovely even other half enjoyed it thanks x

Reply

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