Why not try this lighter version of the Indian takeaway classic from Angela Nilsen. This tomato-based curry is packed with extra spice and peppers. A much healthier choice than heading to the takeaway!
Healthier Chicken Balti
This recipe serves 4.
450g skinless, boneless chicken breast, cut into bite-sized pieces
1 tbsp lime juice
1 tsp paprika
1/4 tsp hot chilli powder
1 1/2 tbsp coconut oil
1 cinnamon stick
3 cardamom pods, split
1 green chilli
1/2 tsp cumin seeds
1 medium onion, coarsely grated
2 garlic cloves, very finely chopped
2 1/2 cm piece ginger, grated
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
250ml organic passata or canned chopped tomatoes
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)
- Place the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper, then leave it to marinate for at least 15 minutes, preferably 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. Stir-fry briefly just to colour and release their fragrance.
- Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 minutes until the onion starts to turn brown.
- Add the remaining oil, then drop in the chicken and stir-fry for 2-3 minutes or until it is cooked through.
- Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins.
- Pour in the passata or tinned tomatoes 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 minutes.
- Add the spinach and turn it over in the pan to just wilt.
- 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 brown basmati rice, if you like.
- For a low carb or less heavy alternative, grate a cauliflower and briefly stir-fry in a splash of coconut oil +/- a few spices for ‘cauliflower rice’.