Balti Chicken Curry (version 1) Recipe - Serves 6

Balti Chicken Curry (version 1) Recipe

232 calories each serving (430 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Medium


3 tablespoons (45ml) vegetable oil
2 large onions, peeled and sliced
2 medium tomatoes, sliced
4 black peppercorns
2 green cardamom pods, lightly crushed
5cm (2 inch) cinnamon stick
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) garlic paste
1 teaspoon (5ml) ginger paste
1 teaspoon (5ml) salt (optional)
700g (1 1/2 lb) boneless and skinless chicken (breasts or thighs) cubed
2 tablespoons (30ml) plain yoghurt
3 tablespoons (45ml) chopped fresh coriander leaves
2 fresh green chillies, seeded and finely chopped
2 tablespoons (30ml) lime juice


Heat the oil over a medium heat in a large frying pan (you need one with a lid)
Add the onions and saute, stirring every now and then for 8-10 minutes (or until a golden colour)
Add the tomatoes, peppercorns, cardamoms, cinnamon stick, chilli powder, garam masala, garlic paste, ginger paste and salt (optional)
Cook, sauteing constantly, for 5 minutes
Add the chicken and cook, stirring constantly, for 5 minutes until the chicken is well coated in the spice paste
Stir in the yoghurt
Lower the heat, cover and let simmer, stirring occasionally, for 10 minutes
Stir in 2 tablespoons of the chopped coriander
Add the chillies and lime juice and mix well
Cook for 5 minutes, stirring a couple of times
Transfer to a warmed serving dish, sprinkle with the remaining tablespoon of chopped coriander and serve immediately

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Recipe submitted on 8 January 2007

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