Recipe

Banting Chicken Balti

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Banting Chicken Balti

Fragrant chicken curry, served with green beans and spinach and topped with toasted sesame seeds.




Ingredients to serve 2

  • 200g x chicken fillets – dice (2cm)
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x chilli – deseed & chop finely
  • 15g x ginger – chop finely
  • 200g x green beans – trim ends & cut (2cm)
  • ½ x lemon – cut into wedges
  • 2 x tomatoes – dice (1cm)
  • ½ cup x water (for the chicken mix)
  • ½ x onion – peel & chop finely
  • 50g x red spinach
  • ½ sachet x tomato paste
  • 60ml x yoghurt
  • 1 tsp x sesame seeds
  • 1 tbsp x Balti Spice Mix
  • ½ tsp x garam masala
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 400g x chicken fillets – dice (2cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x chilli – deseed & chop finely
  • 30g x ginger – chop finely
  • 400g x green beans – trim ends & cut (2cm)
  • 1 x lemon – cut into wedges
  • 3 x tomatoes – dice (1cm)
  • 1 cup x water (for the chicken mix)
  • 1 x onion – peel & chop finely
  • 100g x red spinach
  • 1 sachet x tomato paste
  • 120ml x yoghurt
  • 2 tsp x sesame seeds
  • 2 tbsp x Balti Spice Mix
  • 1 tsp x garam masala
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Sesame seeds: Place a small pan on medium-high heat and dry toast the sesame seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 3

Curry mix: Place a large frying pan on a medium-high heat, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic, ginger, chilli and Balti Spice Mix and cook for 1 minute, until aromatic.

Step 4

Chicken mix: Add the chicken and the tomato paste to the pan and cook for 2 minutes, until the chicken is coated and golden. Add the diced tomatoes and the water (see quantity above). Cook for 6-7 minutes until the chicken is cooked through and the sauce has thickened. Add the yoghurt and mix in the garam masala.

Step 5

Green beans & spinach: Place a separate pan with a knob of butter on a high heat. Add the green beans, season with salt and pepper and cook for 2-3 minutes, until cooked and bright green but with a slight bite. Add the red spinach and cook for 1 minute until it wilts. Squeeze over some lemon juice to taste.

Step 6

Serve the chicken curry with a side of green beans and red spinach and sprinkle over some toasted sesame seeds.