Chicken Balti Curry
A takeaway favourite across the UK, our Chicken Balti Curry will satisfy your craving without compromising a slimming or Weight Watchers diet
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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?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
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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‘A firm family favourite.’
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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!
To make the balti paste
Roughly chop the onions, ginger and garlic.
Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger and 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 and put 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 low calorie cooking spray and heat. Add in the cinnamon stick and chilli flakes and cook for 2 minutes.
Spray some more low calorie cooking spray 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 and 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 cooked through, but check it. Add the garam masala and fresh coriander. Cook for a further 3 minutes and serve.
What 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;
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.
- KCals 373
- Carbs 31G
To Make The Balti Paste
- Roughly chop the onions, ginger & garlic
- Mist a pan with low calorie cooking spray 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 low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
- Spray some more low calorie cooking spray 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 well 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 cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve
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