Chicken Balti Curry

  • 15MINS
  • 30MINS
  • Serves 4
  • 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.

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!

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Another Curry on the list
If you want a strong taste I would really recommend marinating the chicken overnight for a fully flavour in the meat. Next time I will also drop to just two peppers for 4 people.
Chicken Balti
I added chunky slices of onion at the same time as the pepper (quarter the onion and separate the pieces). I also added 2 garlic cloves (sliced thinly) to the curry sauce.
Quick and easy curry
Made the paste ahead of time. Added the chicken to the paste to marinate whilst I did the school run and went to the park. Come back and finish off the curry, on the table in under 30 mins.
PON naan bread complimented this perfectly
Cooking tip
We enjoyed putting all the ingredients in the slow cooker and setting it on low all day. This works just as well as doing the balti paste first as it gives it time to marinade while cooking slowly. The smell coming from the kitchen was delicious!

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘One of the nicest Curry’s I’ve made from the PON recipes.’

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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

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.

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 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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119 comments

See what others have to say

Gordon WalkerSaturday 27th January 2018

Wow, just tried this, amazing and very hot, might have been the jalapeño chilli flakes. What a fabulous curry, will definitely make this something I make on a regular basis.

Reply

Louise BrownSaturday 27th January 2018

This is amazing!! I made if for a friend last night with SW pilaf rice and bombay potatoes and it was perfect!! Keeping the rest to eat with my partner.
I’m looking forward to trying other recipes on here now. Thank you.

Reply

CharlotteThursday 25th January 2018

Made this tonight, it was amazing! definitely, recommend.

Reply

LI am harveyWednesday 17th January 2018

Hi do i need to fry the marinate chicken before adding it to the curry??

Reply

nissaWednesday 10th January 2018

can this be put in the slow cooker?

Reply

    VickiTuesday 30th January 2018

    I’ve just made it in the slow cooker today – divine!! Make the paste up first then bung all the ingredients in together. It’s lovely!

    Reply

KerrySunday 7th January 2018

This recipe is amazing! It tastes even better than an Indian takeaway! Thanks for the recipe!

Reply

AdamSaturday 16th September 2017

This was amazing. I loved making it and the paste is so yummy. Bravo.

Reply

    KaySaturday 16th September 2017

    Hi Adam, SO glad you liked it ????

    Reply

Ann-Marie CrawfordMonday 11th September 2017

This is the best meal I have had so far, absolutely delicious, thank you so much for sharing xx I have taken a photo but don’t know how to post it xx

Reply

    Emma TMonday 11th September 2017

    Hi Ann-Marie,

    So glad you enjoyed it!

    Reply

Emma TMonday 11th September 2017

Hi Rebecca,

So glad you enjoyed it!

Reply

Tracy McKerrellSunday 10th September 2017

Absolutely delicious, enjoyed by everyone as an alternative to usual takeaway. Just added a few generous handfuls of spinach at the end as kids don’t like coriander.
Thank you for such a lovely recipe

Reply

    Emma TSunday 10th September 2017

    Hi Tracy,

    Glad you enjoyed it ????

    Reply

DonnaFriday 25th August 2017

I m not sure what I’ve done wrong but the amount of paste I’ve got doesn’t look enough for 8 tbs for this recipe let enough for some left over .

Reply

    Emma TMonday 11th September 2017

    Hi Donna,

    Perhaps have a check over the recipe and give it another go ????

    Reply

MichelleMonday 21st August 2017

I Made this last week but didn’t tell anyone it was a Slimming recipe, went down a storm going to make it again this week and have a go at making some starters.

Easy and tasty recipe thanks

Reply

    Emma TMonday 11th September 2017

    Hi Michelle,

    So glad you enjoyed it!

    Reply

YvonneThursday 20th July 2017

So easy and absolutely fabulous. This went down a treat, with sweet potato wedges. Will be making this again. Great recipe. Thanks.

Reply

MichelleSaturday 15th July 2017

Can it be frozen?

Reply

    Emma TTuesday 12th September 2017

    Hi Michelle,

    Yes! ????

    Reply

KateFriday 7th July 2017

Hi Gill
Glad you like it

Reply

JayneMonday 3rd July 2017

Absolutely love it ❤️,will be making again Thank you for recipe

Reply

lauraTuesday 27th June 2017

So is it 8tbsp of the paste all together then? It says add 4tbsp of the paste and then later the chicken but it says earlier to mix the chicken and paste together in a freezer bag?

Reply

NickyTuesday 27th June 2017

I made this for the first time last night and it was a hit with the whole family!! Absolutely loved it, it tasted so authentic and I love that there’s enough paste for next time. Thanks ladies, spot on as usual!

Reply

    KateFriday 30th June 2017

    Hi Nicky
    Glad you like it 🙂

    Reply

MonicaMonday 12th June 2017

This Balti curry was just perfect! My absolute favourite.
Thank you
Monica x

Reply

    KateFriday 16th June 2017

    Hi Monica
    Glad you like it!

    Reply

Lesley WilsonSaturday 3rd June 2017

This is a fantastic recipe and it tastes so authentic with the added bonus that the Balti Paste is not loaded with oil and preservatives. Today I’ve made it for the third time and I love the fact that next time I make it I will have enough paste without making fresh. I made the paste yesterday which meant our meal was ready much quicker. This will definitely be one of my staple recipes from now on. Thank you very much!!!

Reply

LyndaSaturday 4th March 2017

Made this today and really liked it. I am a total beginner cook so for me this took quite a bit of effort in the planning – you need to give yourself a good two hours the first time you make this for prep, 1 hour in fridge, and then actual cooking. Hope to considerably reduce time next time now i know whats involved. Thought it was very spicy for a balti but enjoyed it nonetheless. One question – can you freeze the paste? Assume not but thought I’d ask! Will definitely be making this again – thanks a million!

Reply

    KateMonday 6th March 2017

    Hi Lynda
    Glad you like the recipe. You can freeze the balti paste

    Reply

FrancescaTuesday 28th February 2017

Absolutely loved this curry, as did my non-SW husband. Thanks for sharing!

Reply

    KateFriday 3rd March 2017

    Hi Francesca
    It’s one of our favourites too!

    Reply

Libby WWednesday 15th February 2017

Amazing curry. Even impressed the boyfriend who loves a good curry but isn’t so big on SW!! Really worth making and not much effort at all. Will be making again!

Reply

    KateThursday 16th February 2017

    Hi Libby
    Glad you both liked it

    Reply

MarkWednesday 15th February 2017

Hey Kate,

I class myself as a bit of a curry connoisseur, I made this tonight, and I have to say it is one, if not the best curry I have tasted, I added fresh red chilli just to give it a bit of an extra kick. Anyway 10/10

Reply

    KateThursday 16th February 2017

    Hi Mark
    We’re so glad you like it 🙂

    Reply

TracySunday 12th February 2017

Beautiful. Bursting with flavour. Adaptable to suit own heat preference.. Easy and quick recipe/guide. Thank you

Reply

    KateTuesday 14th February 2017

    Hi Tracy
    Glad you like it! 🙂

    Reply

KarenWednesday 8th February 2017

Hi!
Love your recipes! How long would you do the balti in the slow cooker please?!
Thanks xx

Reply

    KateFriday 10th February 2017

    Hi Karen
    It would probably take 4-5 hours in the slow cooker on med-high. But you must fry off the paste before adding it to the slow cooker. If you don’t it won’t have the right flavours

    Reply

KateSaturday 21st January 2017

Hi Chrissie
Glad you liked it….and the samosas 🙂

Reply

Sue BlackieSaturday 21st January 2017

Will definitely be making again. This was very tasty

Reply

    KateSaturday 21st January 2017

    Hi Sue
    It’s become one of our favourites too! 🙂

    Reply

KateSaturday 14th January 2017

Hi Tarah,
Glad you like it! It’s become one of our faves too 🙂

Reply

janeSaturday 10th December 2016

we had this with the sweet potato pakora, a tasty curried chickpea concoction and brown rice – total yum!!!!!!!!!

Reply

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