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.

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:
  • Updating soon

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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113 comments

See what others have to say

LindaTuesday 29th January 2019

Hi will braising steak be ok to use I have a few bits that need using I’m planning to do it in the slow cooker ive tried the rogan josh and was lovely fancy this now thanks

Reply

LisaTuesday 29th January 2019

I’ve made SW chicken tikka – if I add this as a replacement for the plain chicken would I still red to add both lots of balti paste as I’m not marinating the chicken…hope this makes sense 🙂

Reply

Rhona RossSaturday 19th January 2019

We absolutely love this curry. I’m a bit of a wuss so himself has it as is and I either make a raita or just add some fromage frais to my plate. Win, win. Thanks for the recipe.

Reply

Terri LovattMonday 14th January 2019

Hi I can seem to get the ingredients to blend into a paste, what am I doing wrong

Reply

EveSunday 6th January 2019

Can this recipe be used in a slow cooker?

Reply

SteveSunday 6th January 2019

Had this last night with biryani and salt and pepper chips, i added another tin of chopped tomatoes and 1/4 tsp of carolina reaper chilli powder and it was just like having a hot Madras from an Indians.just the way i like a curry. How can i add a photo of it ?

Reply

TraceySunday 23rd December 2018

Can you freeze the Balti Paste?? Ps.. this is my all time favourite recipe..

Reply

CarlyTuesday 23rd October 2018

Made this recipe tonight and it is absolutely delicious! Just wondering if the balti dish can be frozen once cooked?

Reply

HannahWednesday 19th September 2018

Hi, i have made this tonight and have to say this is the best sw friendly curry i have made! And i have made quite a few! I made the paste the other night and just refridgerated it so i could make the actual curry quickly after a day at work. This was delicious and defintly satisfied my takeaway cravings

Reply

Alex Benson-WilsonFriday 14th September 2018

Going to try this tonight
Can you brown the chicken before putting it into the stock?

Reply

JanineFriday 7th September 2018

I’m just in the process of mak8ng this curry and can’t wait to taste it!
Is it ok to cook for longer than 15 minutes and also I feel like mine needs more liquid, is it ok to add more of the stock that’s remaining?

Thanks!

Reply

    JanineFriday 7th September 2018

    Thanks so much! I’ve just had a little taste and it is absolutely delicious.
    By far the nicest home made curry I have ever made.
    Thanks again x

    Reply

TraceySunday 2nd September 2018

My family love this, they say it’s restaurant quality. Delicious!!

Reply

MillieSunday 26th August 2018

Can’t wait to try this, especially after reading all of the reviews. Am I right in saying that there is actually x2 stock cubes needed, one of which is dissolved into 150ml of water?
And if I only like a tasty curry which isn’t hot hot hot, would it be ok to only use one set of the dried chilli flakes as I know these can create a lot of heat.
Thanks in Advance

Reply

AndyThursday 19th July 2018

Made this tonight and it was absolutely delicious. This is one of my favourite curries now. Glad I found this site.

Reply

Sharon EvertonMonday 25th June 2018

My first attempt at one of your recipes and OMG! Amazing balti! Halved the paprika as I’m a wuss but the family all loved it

Reply

Fiona WinningMonday 18th June 2018

Yet another delicious recipe – thank you! Hot but flavoursome. Another one to add to the list. My husband loved it too.

Reply

LaurenFriday 8th June 2018

Looks amazing! Could this be done in the slow cooker?

Reply

SandyFriday 11th May 2018

Made this curry although I’m not doing SW but wanted a recipe that was healthy, it was lovely and tasty, will definitely make again than you

Reply

KirstenWednesday 2nd May 2018

This recipe was amazing…..so tasty and loved all the flavours. Will definitely be doing it again!

Reply

ChrisMonday 23rd April 2018

At step 5 of making the curry, it says to add the chicken. Is the chicken completely raw at this point or do you fry it off separately for a few minutes to seal it first?

Reply

JessieSaturday 7th April 2018

Great dish! Very popular in the house and will become a regular. Thank you so much PON!

Reply

Vivienne PenningtonSaturday 7th April 2018

Made this recipe again. Got the paste just right this time, made double paste to use again. Thank you again girls

Reply

KellyFriday 6th April 2018

Hi could you use beef instead of chicken?

Reply

    KellyFriday 6th April 2018

    Thank you.the chicken curry it’s a family favourite thank you☺☺

    Reply

LauraSaturday 24th March 2018

Hi,
Giving this ago today ????. Could you use fresh tomatoes instead of tinned?

Reply

    LauraSaturday 24th March 2018

    Thank you ????

    Reply

Ali CSaturday 17th March 2018

Made this for my tea. Added more veg and used turkey instead of chicken. It was phenomenal. Best curry I have ever made and will be my go to recipe from now on. Extremely glad I am the only one that will eat curry in my house as there is lots leftover. Might make it to the freezer… might not!

Reply

Vivienne PenningtonSaturday 3rd March 2018

Just making this for tonight. One question. What do you use to make the ingredients into paste. I’ve used blender on my food processor. But it just spun the ingredients to the sides. Made it hard work. Must be easy way.
Love all of you recipes thanks for the hard work you all put it,

Reply

AshleyFriday 23rd February 2018

I’ve messed it up. Blended it into a paste without frying it off first. Should I start again?

Reply

LEONI RUDGEWednesday 14th February 2018

I was rushing and didn’t try the onions garlic ad ginger before making paste! will this matter? I’ve made before and delicious!

Reply

SueMonday 5th February 2018

This is absolutely delicious! Best curry I have ever made – will definitely be having this again, Thank you

Reply

Des WilkinsonTuesday 30th January 2018

Hi, I assume the 2 tablespoons of Paprika is the sweet, not the hot? If it was the hot it would blow your socks off!

Reply

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