chicken balti

-you can make the curry paste ahead of time -you can make the curry in a slowcooker -you can keep leftovers in the fridge for approx. 2 days -you can freeze the curry or just the paste -to reheat: From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roughly chop the onions, ginger & garlic

Step 2

Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger & garlic

Step 3

Continue to fry on a high heat until the onion is golden brown

Step 4

Add the contents of the pan and the rest of the balti paste ingredients into a food processor/blender & blend until it becomes a paste

Step 5

Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)

Step 6

Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so

Step 7

Spray a large pan with low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes

Step 8

Spray some more low calorie cooking spray into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes

Step 9

Add the chicken stock and tin of tomatoes & stock cube, stir well and bring to the boil

Step 10

Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes

Step 11

After 15 minutes check the seasoning, if you need to add more salt - add it

Step 12

The chicken should now be cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve

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