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!
SERVES 4 PREP 10 MINS
COOK 25 MINS
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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