Chicken Balti Curry Recipe Easy Recipes

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CHICKEN BALTI CURRY | SLIMMING & WEIGHT WATCHER FRIENDLY



Chicken Balti Curry | Slimming & Weight Watcher Friendly image

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

Provided by Kay

Categories     Dinner

Time 45m

Number Of Ingredients 23

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
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

Steps:

  • 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)
  • 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

Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 42 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 10307 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 8 g, ServingSize 1 serving

EASY CHICKEN BALTI RECIPE



Easy Chicken Balti Recipe image

Easy Chicken Balti Recipe, a delicious chicken curry that is ready in about 30 minutes. Cooked in a fantastic blend of Indian spices, this homemade chicken balti is as good as the restaurant version. The balti sauce is beautifully spiced, but not overly spicy, and the chicken pieces are cooked to perfection to recreate a delicious Indian dish.

Provided by Daniela Apostol

Categories     Main Course

Time 30m

Number Of Ingredients 15

3 chicken breasts
2 large onions
1 tbsp garlic puree
1 tbsp ginger paste
3 tomatoes
1 cinnamon stick
1 tbsp garam masala
1 tsp chilli powder
4 peppercorns
3 cardamom pods
1/4 tsp salt
2 tbsp Greek yogurt
2 tsp lime juice
fresh coriander (cilantro) to serve ((or parsley))
3 tbsp vegetable oil

Steps:

  • Heat up the oil in a pan set over a low to medium heat.
  • Peel and chop the onions, and fry until soft and golden.
  • Add the chopped tomatoes, garlic puree, ginger, garam masala, chilli powder, cinnamon stick, peppercorns and cardamom pods and stir well.
  • Leave to cook for about 5 minutes or until the tomatoes are mushy.
  • Cut the chicken breasts into chunks, then add them to the curry sauce.
  • Stir well to coat, then leave to cook for about 15 minutes or until the liquid is released, and the chicken is cooked through.
  • Add the yogurt and lime juice, and leave to cook for a further 2-3 mintues.
  • Garnish with chopped coriander (cilantro).

Nutrition Facts : Calories 347 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 365 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CLASSIC CHICKEN BALTI CURRY



Classic Chicken Balti Curry image

Is it any wonder that Britain's favorite curry is the Chicken Balti? It is so delicious as well as quick and easy to make.

Provided by Elaine Lemm

Categories     Dinner     Entree     Lunch

Time 1h5m

Yield 4

Number Of Ingredients 23

1 teaspoon garam masala
4 dried curry leaves, crushed
1 teaspoon palm sugar
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon turmeric
1 teaspoon nigella seeds
3 green chilies, chopped
4 cardamom pods, split
1/2 teaspoon mustard seeds , crushed
1 tablespoon peanut oil
1 medium onion, finely chopped
1 clove garlic, minced
1 1/3-inch piece fresh ginger, peeled and grated
2 large chicken breasts, cut into bite-sized pieces
1 cup/250 milliliters vegetable stock, or chicken stock
1 teaspoon tomato purée
1 pinch salt
1 bay leaf
2 tablespoon fresh cilantro, chopped
1 large tomato, sliced

Steps:

  • Gather the ingredients.
  • Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
  • Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
  • Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
  • Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
  • Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
  • Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
  • Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.

Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Cholesterol 51 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1 g, Sodium 253 mg, Sugar 4 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g

CHICKEN BALTI



Chicken balti image

This fresh-tasting easy chicken balti curry is a delicious recipe to have up your sleeve when you're cooking for two.

Provided by John Burton Race

Categories     Main course

Yield Serves 2

Number Of Ingredients 18

2½ cm/1in piece fresh ginger, peeled
2 garlic cloves, peeled
¼ tsp salt
1 lime, juice only
½ tsp ground coriander
½ tsp chilli powder
½ tsp ground turmeric
½ tsp ground cumin
2 chicken breasts, cut into bite-sized pieces
75ml/2½fl oz plain yoghurt
1 tbsp sunflower oil
1 red onion, peeled and finely sliced
2 tomatoes, chopped
1 tbsp tomato purée
75ml/2½fl oz double cream
150g/5oz baby spinach leaves
small handful fresh coriander leaves, chopped
100g/3½oz basmati rice, rinsed and drained, then cooked according to packet

Steps:

  • For the marinade, finely chop or grate the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl.
  • Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.
  • Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).
  • For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.
  • Add the chicken to the pan along with the marinade and a splash of water.
  • Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.
  • Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander.
  • To serve, drain the rice and divide between two plates. Top with the curry.

BALTI CHICKEN CURRY



Balti Chicken Curry image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons grapeseed oil
2 large onions, finely sliced
3 tomatoes, roughly chopped
2 teaspoons chopped green chiles, or to taste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 teaspoons green peppercorns (brined in cans)
1 teaspoon red chili powder
1/2 teaspoons garam masala powder
4 large whole chicken breasts, or cut into small pieces
2 cups chicken stock
4 tablespoons tomato paste
1/2 cup vanilla yogurt
4 tablespoons freshly chopped cilantro leaves
2 lemons, juiced
Salt and freshly ground black pepper
Basmati rice and naan bread, for serving

Steps:

  • In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
  • Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.

HEALTHIER CHICKEN BALTI



Healthier chicken balti image

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 22

450g skinless, boneless chicken breast, cut into bite-sized pieces
1 tbsp lime juice
1 tsp paprika
¼ tsp hot chilli powder
1½ tbsp sunflower or groundnut oil
1 cinnamon stick
3 cardamom pods, split
1 small to medium green chilli
½ tsp cumin seed
1 medium onion, coarsely grated
2 garlic cloves, very finely chopped
2½ cm-piece ginger, grated
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
250ml organic passata
1 red pepper, deseeded, cut into small chunks
1 medium tomato, chopped
85g baby spinach leaves
handful fresh coriander, chopped
chapatis or basmati rice, to serve (optional)

Steps:

  • Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
  • Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
  • Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium

EASY CHICKEN CURRY



Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

Steps:

  • Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
  • Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

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