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Chicken and Vegetable Balti

A quick and healthy chicken curry simmered with peppers, tomatoes, and yogurt for a flavorful, low-calorie meal.

HealthyChickenHigh ProteinCurryLow Calorie

Estimated Nutrition

Per Serving Total
Calories 341 kcals 682 kcals
Carbohydrates 27.2 grams 54.4 grams
Fat 9.1 grams 18.2 grams
Protein 36.4 grams 72.8 grams
Cook Time
30 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tbsp
Cornflour
Mixed with 2 tablespoons cold water
Dairy
150
g
Natural Yogurt
Fat-free
Meat
4
piece
Chicken Thighs
Boned, skinned, fat trimmed, cut into four pieces
NutsSeeds
1
tbsp
Curry Powder
Medium or mild
2
cloves
Garlic
Thinly sliced
3
tbsp
Coriander
Finely chopped, heaped
1
piece
Black Pepper
Freshly ground, to taste
OilsFats
1
spray
Cooking Oil Spray
Calorie controlled
Vegetables
1
piece
Onion
Thinly sliced
1
piece
Red Pepper
Deseeded and cut into 3cm chunks
1
piece
Yellow Pepper
Deseeded and cut into 3cm chunks
227
g
Chopped Tomatoes
Tinned

Steps

  • Spray a wok with oil and soften onions over medium heat for five minutes.
  • Trim and cut chicken thighs into pieces and season.
  • Add chicken and peppers to the onion and cook for three minutes.
  • Mix cornflour with water and stir in the yogurt.
  • Sprinkle curry powder and garlic over the pan and cook for 30 seconds.
  • Add tomatoes, yogurt mixture, 150ml water, and coriander to the wok.
  • Simmer gently for 20 to 25 minutes until chicken is tender and sauce thickens.
  • Season with black pepper and garnish with additional coriander.