Skinny Chicken Balti

Skinny Chicken Balti

A tasty and healthy chicken curry

time

15 mins

pan

40 mins

fire

302 kcal

time

15 mins

pan

40 mins

fire

302 kcal

Skinny Chicken Balti

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

This recipe is from Jamie Oliver (Click here for his version) but I have adjusted it slightly to remove oil and unecessary fat.

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Skinny Chicken Balti

Servings: 4
A tasty and healthy chicken curry 
Syn-free
Print Recipe
15 mins
40 mins

Ingredients

  • 2 cloves garlic
  • 2 fresh red chillies
  • freshly ground salt and pepper
  • thumb sized piece of ginger
  • 2 onions finely chopped
  • Low calorie cooking spray
  • 1 stick cinammon
  • 2 fresh bay leaves
  • 12 cardamom pods
  • 6 chicken thigh fillets excess fat removed, cut into chunks
  • 1 tsp garam masala
  • 1 pinch ground cloves
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 6 ripe tomatoes
  • 100 g fat-free natural yoghurt plus extra to serve
  • 1/2 bunch fresh coriander

Instructions

  • Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash to a rough paste with a good pinch of salt and pepper. Peel, finely chop and add the ginger, then bash to break it down.
  • Peel and finely chop the onions. Heat the cooking spray in a large non-stick pan over a medium heat. Add the cinnamon, bay and cardamom, stir for a minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not too coloured.
  • Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well. Halve and roughly chop the tomatoes, then stir them into the pan.
  • Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
  • Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top. A good squeeze of lime over the top is lovely too!

Notes

I don't know about you, but I hate biting into cardamom pods, so I fish them all out before I eat this!!
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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