Garlic and lime balti

Name: Garlic and lime balti
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Cuisine: Indian, Asian
Ingredients: 500g chicken breasts (skin and visible fat removed), diced; 4 bell peppers, deseeded and sliced; low-calorie cooking spray; 1 x 400g tin chopped tomatoes; 150ml chicken stock (1 chicken stock cube dissolved in 150ml boiling water); 1 small onion, peeled and sliced; 6 garlic cloves, peeled and minced; zest and juice of 2 limes, plus extra wedges to serve; 2 tbsp tomato puree; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp garam masala; 1/2 tsp ground ginger; 1/4 tsp chilli powder (or to taste); 1/2 tsp granulated sweetener; sea salt and freshly ground black pepper

5 steps

Prep:5minCook:24min

Updated at: Wed, 16 Aug 2023 23:53:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories256.6 kcal (13%)

Total Fat11.2 g (16%)

Carbs19.3 g (7%)

Sugars6.3 g (7%)

Protein22.9 g (46%)

Sodium413.2 mg (21%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gchicken breasts

skin and visible fat removed, diced

4bell peppers

deseeded and sliced

low-calorie cooking spray

1 x 400gtin chopped tomatoes

150mlchicken stock

1 chicken stock cube dissolved in 150ml boiling water

1onion

small, peeled and sliced

6garlic cloves

peeled and minced

2limes

zest and juice of, plus extra wedges to serve

2 Tbsptomato puree

1 tspground turmeric

1 tspground coriander

½ tspground cumin

½ tspgaram masala

½ tspground ginger

¼ tspchilli powder

or to taste

½ tspgranulated sweetener

sea salt

freshly ground black pepper

Instructions

Step 1

To make the curry paste, spray the pan with low-calorie cooking spray. Add the onion and garlic and cook over a medium heat for 5 minutes until softened.

Step 2

Put the cooked onion and garlic in a blender with the rest of the curry paste ingredients and a pinch each of salt and pepper and blend into a paste.

Step 3

Put the chicken in a bag or bowl with the paste, making sure to coat it well. Marinate the chicken for at least an hour in the fridge.

Step 4

Once the chicken has been marinated, start on the curry. Add the chicken to a medium frying pan with the peppers and some low-calorie cooking spray. Saut? over a medium heat for 5 minutes, until the peppers have softened and the chicken has browned. Add the tomatoes and stock and simmer over a medium heat for 15 minutes. When it is ready, the chicken will be cooked through and the sauce will have thickened.

Step 5

Remove the pan from the heat and serve. The curry can also be frozen once cooled - defrost fully before reheating, and make sure it's piping hot all the way through.

Notes

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