Chicken balti
prep: 15 minutes
cook: 25 minutues
serving: 2
Nutrition Facts
each serving
KCal
334
Carbs
24.5g
fiber
10.9g
Protein
42.2g
Fat
5.1g
Saturates
0.7g
Sugars
19.9g
Salt
0.48g
Fruit/Veg Portion
3
Ingredients
all 13 types- 1 tsp rapeseed oil
- 1 onion, chopped
- 2 skinless chicken breasts, cubed
- 1 green pepper, chopped
- 2 carrots, chopped
- 1 stick celery
- 4 cloves garlic, crushed
- 2–3 heaped tsp curry powder
- 1 heaped tsp garam masala
- 1 green chilli, sliced into rings
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 25g fresh coriander, chopped
Directions
5 steps in totalStep 1
Add the oil to a pan, followed by the onion, and cook for 3–4 minutes until softened. Add the chicken and cook for 2–3 minutes.
Step 2
Add the pepper, carrot and celery, and cook for 3–4 minutes, stirring regularly.
Step 3
Add the garlic, curry powder and garam masala, and stir well to coat everything in the spices.
Step 4
Add the chilli, tomatoes and tomato purée, and bring to a gentle boil.
Step 5
Cover and simmer for 12–14 minutes until the carrot is tender. Mix in the coriander and serve.
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