This speedy chicken balti, that is packed full of tasty potato and spinach is a totally delicious  curry. Serve with rice or reduced-fat naan bread to mop up the juices. Plus it only take just over 30 minutes to pull together – speedy and yummy! Win, win!IPCIMMGLPICT000003514082-2



 What you need:

1tbsp sunflower oil

1 onion, sliced

400g skinless chicken breast fillets, cut into chunks

4tbsp balti paste

250g new potatoes, halved or quartered if large

100g baby spinach

What you need to do:

  • Heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the chicken and cook for 5 mins.
  • Stir in the balti paste, cook for 1 min then add the potatoes and 200ml water. Bring to the boil, reduce the heat, cover and simmer for 15 mins until the chicken is cooked and the potatoes are tender.
  • Stir in the spinach until wilted.

Per serving:  231calories, 7g fat, (0.7g saturated fat) 13g carbs

Food editor’s top tip: Stir in a few spoonfuls of low-fat natural yogurt to cool the spices if you prefer a milder curry

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